Sticky Shiitake Mushrooms

Utterly Straightforward

🕒 Prep Time: 15 minutes

A dashing delight for aficionados of the sticky, sweet, and splendidly Pan-Asian flavours. (Truly, it's the bee's knees!) Perfect for those in pursuit of a scrumptious, no-fuss vegan feast or a plant-based nod to Chinese gastronomy. This dish will steal the show and it can be made gluten-free!

Ingredients

For the Shiitake:

• 1 tbsp toasted sesame oil

• 2 heaped tbsp unrefined brown sugar

• 2 tbsp rice wine vinegar

• 1 tsp cornflour

• 1 tsp Sriracha, for a kick (adjust to your daring)

• 60ml groundnut oil

• 240g Shiitake mushrooms

• 30g cornflour

• 2 garlic cloves, finely minced

• 1 inch piece of ginger, finely minced

• 60ml soy sauce (swap for tamari or gluten free substiture)

Before You Embark:

• Mixing bowl

• Wok

Instructions:

For the Mushroom:

1. Toss the Shiitake mushrooms in a cornflour bowl until they don a fine, powdery coat.

2. Heat the groundnut oil in your wok until it's just about singing, then introduce the mushrooms for a 4-6 minute fry-up, aiming for a crisp exterior.

3. Evict the mushrooms post-fry and let them lounge in a separate bowl.

The Sauce:

1. Lower the flames and introduce the toasted sesame oil to the wok, ensuring it's spick and span (a dab of paper might come in handy here).

2. Sizzle the garlic and ginger until they're fragrant.

3. Add the brown sugar, stirring until it's caramelised.

4. Introduce the cornflour, soy sauce, and rice wine vinegar, stirring until the sauce thickens.

5. Swirl in the Sriracha.

6. Reintroduce the mushrooms to the wok, ensuring they're thoroughly covered in the sauce.

Serving :

• Plate the saucy mushrooms atop fluffy basmati rice, garnishing with a sprinkle of spring onions and sesame seeds.