Sticky Shiitake Mushroom Stir-Fry
Ingredients
- 1/4 cup groundnut 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
- 1 tsp Sriracha (more if you like spice)
For serving
- Basmati Rice
For garnish
- Finely sliced scallions
- Sesame Seeds
Preparation
Put the shiitake mushrooms in a bowl, pour in the cornstarch and stir them around making sure they’re well covered.
Warm the groundnut oil in a wok until it’s nice and hot, then pour in the mushrooms and fry them for 4-6 minutes until they’re cooked through and slightly crisp on the outside.
Take the mushrooms out of the wok, put them in a bowl and set them aside.
Turn the heat down slightly and pour in the sesame oil, making sure the wok is clean if necessary.
Add the garlic and ginger and cook until aromas are released and they’re bubbling in the oil.
Add the brown sugar to the wok and stir it around until it’s caramelized.
Add the cornstarch mixture, soy sauce and rice wine vinegar, and stir 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 sticky mushrooms over basmati rice and garnish with scallions and sesame seeds.
