VEGAN RECIPE: Crispy Shredded Oyster Mushrooms in a Sweet and Sour Sauce

One thing I’ve learned since trying to introduce a plant based diet into my lifestyle is that the tastiest dishes are often the ones that aren’t trying to mimic meat.

I came up with this recipe when I was seriously craving some sweet and sour takeaway so I decided to experiment and came up with this dish.

The star of the show here is the oyster mushrooms. In my opinion oyster mushrooms are so versatile. Not only do they have such a fantastic texture that would go well in so many dishes, but they also offer a really unique, subtle nutty earthy flavour.

Not only is this dish surprisingly simple, it is also 100% Vegan!
Although there are a few components to it, it can easily be prepped in advance if you leave the mushroom coating until you are about to serve, so I hope you give it a go and try it out!

Crispy Shredded Oyster Mushrooms in a Sweet and Sour Sauce

For two servings.vegan_takeaway_recipe
200g Oyster Mushrooms
1/2 Red Pepper
1/2 Green Pepper
1/2 an Onion
2 pineapple rings (tinned)
3 tbsp of  Cornflour
1 tbsp of Mirin (or white wine)
1 tsp of Light Soy Sauce
1 clove of garlic
1 tbsp Vegetable Oil

For the Sweet and Sour Sauce:
1/2 Cup Pineapple juice (from tin)
1/4 Cup White Vinegar
4 tbsp  Tomato Ketchup
3 tbsp  Rice wine (or dry white wine)
1 tbsp of Light Soy Sauce
4 tbsp Agave Nectar (or sweetener of your choice)
1 tbsp Cornflour

Method:

1. To prep the mushrooms, start by wiping them clean of any dirt with a damp cloth or paper towel (Do not wash as they will become saturated with water and will not work). Now rip the mushrooms into shreds and place in a bowl.

2. Add the Mirin, soy, and grate the clove of garlic. Set it aside to marinate for
at least 10mins.

3. Clean and chop the peppers, onion and pineapple.
4. Heat the oil in a wok or large frying pan then add the peppers and onions, stir frying until the onions blister and turn semi translucent. You still want the vegetables to have a bit of bite so when they are ready empty them out into a separate bowl until you are ready to bring it all together.

5. Heat some oil in a deep pan on a high heat or if you have a deep fat fryer switch it on to a high heat.

6. Take a plate and spread out the 3 tbsp of cornflour. Lightly dust each strip of mushroom until well coated. (The residual marinade on the mushrooms will create almost a batter like coating when covered in the flour, which helps give these delicious mushrooms extra crunch.)
Tip: Use chopsticks to easily coat the mushrooms, saves dirty fingers!

7. Deep fry the mushrooms adding a couple at a time trying not to “overcrowd the pan” they should only take a minute to turn golden and crispy due to the high heat. Once fried drain and set on some kitchen paper to remove any excess oil.

8. Take a small jug or bowl and add all the sauce ingredients mixing well until there are no lumps. Now put the wok back onto a high heat, (add a little oil if needed) and add the vegetables back to the pan. Once sizzling pour in the sauce mix, add the pineapple chunks last to warm them through and stir for 2 minutes.
9. The sauce will thicken quickly and become vibrant and glossy. Switch off the heat and add the crispy mushrooms tossing until they are coated in the sauce.
vegan_takeaway_recipe

To Serve:

Serve by plating up some steamed jasmine rice or fried rice, and top with the sauce.

If you like this recipe, please be sure to share it and I hope you can try it out!

Image & recipe © Juan Pinal 2016.
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