Sticky Shiitake Mushrooms
Bosh
2 servings
Ingredients
- 1/4 cup coconut oil
- 2 cups shiitake mushrooms (thickly sliced & dipped in water)
- 1/4 cup cornstarch
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1 tsp cornstarch (mixed with 1/2 tsp water)
- 1/4 cup soy sauce – I use Tamari, a gluten free soy sauce
- 1 tsp Sriracha (more if you like spice)
Instructions
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- Put the Shiitake mushrooms in a bowl, pour in the cornstarch and stir them round making sure they’re well covered.
- Warm the coconut 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 set aside.
- Turn the heat down 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.
- Add the brown sugar to the wok and stir it around until it’s caramelized.
- 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 Chewy Mushrooms over basmati rice and garnish with scallions and sesame seeds.
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