This is a vegan recipe from Bosh! which I made yesterday and devoured greedily. I swear this is one of the most delicious meals I’ve ever eaten and my photo doesn’t really do it justice. As the Bosh recipe says ‘If you’re a fan of sticky, sweet, pan-asian cuisine you will absolutely LOVE this dish. (Seriously, it’s bangin’!)’ and I can testify it is indeed bangin.
All week I’ve been reposting my vegetarian recipes from this blog on Instagram to celebrate National Vegetarian Week and this recipe was a way to celebrate vegetarian (or vegan) cooking with something new. I’m always looking for different vegan recipes and I’m definitely adding this to my repertoire.
You can see the video on bosh.tv but I’ve also copied the recipe here for convenience (and converted the ingredients to UK measurements). I did make a few changes – I used a frying pan instead of a wok (I don’t currently own a wok) and as a result reduced the amount of oil. I also just used sesame oil (no groundnut oil in stock). I increased the amount of sauce by adding water from the rice I was boiling (and I used brown rice instead of basmati). I also used runny honey instead of brown sugar. Finally I toasted a generous handful of mixed seeds (heating in a dry frying pan until the seeds start popping) to garnish, along with chopped spring onions.
- 3 tablespoons groundnut oil
- 2 packs shiitake mushrooms (thickly sliced & dipped in water)
- 3 tablespoons cornstarch
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 tablespoons brown sugar (I used runny honey)
- 2 tablespoons rice wine vinegar
- 1 teaspoon cornstarch (mixed with half teaspoon water)
- 3 tablespoons soy sauce
- 1 teaspoon Sriracha (more if you like spice)
- Put the Shiitake mushrooms in a bowl, pour in the cornstarch and stir them round making sure they’re well covered.
- Warm the groundnut oil in a wok (make sure it’s nice and hot), pour in the mushrooms and fry them for 4-6 minutes (make sure they’re cooked through and slightly crisp on the outside).
- Take the mushrooms out of the wok, put them in a bowl and put them to one side.
- Turn the heat down slightly and pour in the sesame oil (make sure the wok is clean – carefully use a paper towel if needs be).
- Add the garlic and ginger and cook them until you release the aromas and they’re bubbling in the oil.
- Add the brown sugar to the wok and stir it around until it’s caramelised.
- Add the cornstarch, soy sauce and rice wine vinegar, stir them until the sauce has thickened slightly.
- Add the Sriracha and stir it into the sauce.
- Pour the cooked mushrooms into the sauce and stir them around so they’re warmed through and completely covered.
- Serve the mushrooms over basmati rice and garnish with scallions and sesame seeds.
Do you have a cheap, fresh and easy recipe I can try? Let me know and I’ll feature it on the site and link back to you.