By Today's Special with Tess
Sticky Asian Mushrooms
7 steps
Prep:10minCook:30min
These delicious sticky asian mushrooms are so addictive omg. I used to make this a lot when I was vegan and it was great because it has a similar texture to chicken or squid and was nut free unlike most vegan dishes.
Updated at: Wed, 16 Aug 2023 17:18:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories1310.3 kcal (66%)
Total Fat116.4 g (166%)
Carbs62.9 g (24%)
Sugars2.9 g (3%)
Protein8.2 g (16%)
Sodium835.3 mg (42%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
150goyster mushrooms
or shiitake, chestnut mushroom, white mushroom
1 ½ cupcornflour
1 ½ cupcanola oil
or any neutral tasting oil for frying
For Sticky Sauce
2 Tbsplight soy sauce
1 Tbspdark soy sauce
1 tspground white pepper
1 tspMSG
optional
1 Tbsprice wine vinegar
1 Tbspsriracha
1 Tbspsesame oil
1 tspcornflour
3cloves of garlic
minced
1ginger
thumb sized, minced
Garnish
Instructions
Step 1
In a frying pan on medium high heat, add in the oil and let it heat up
Step 2
In a small bowl, add the ingredients, mix together and set aside.
Step 3
In a medium bowl, add in the cornflour and mushrooms. Coat the mushroom in cornflour.
Step 4
Fry the mushrooms in batches until its crispy and light brown
Step 5
In a wok, add in the white part of spring onion, fry for a minute and then add in the sauce.
Step 6
Add in the mushrooms and mix together with the sauce until well coated. Remove from the heat.
Step 7
Plate the mushrooms. Add spring onions and sesame seeds. Enjoy!
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