Ingredients
- 2 cup dried whole shiitake mushrooms
- 1/2 cup cornstarch
- 1/2 cup sunflower oil
- 1 tbs Yeo's Pure Sesame Oil
- 3 cloves garlic, crushed
- 1 tbs ginger, finely sliced
- 3 tbs brown sugar
- 2 tbs Obento Rice Wine Vinegar
- 1/4 cup of Lee Kum Kee Premium Soy Sauce
- 1 tbs ABC Extra Hot Chilli Sauce
- Garnish with sesame seeds & spring onions. Serve with Rice if desired.
Method
- Place mushrooms in a bowl and cover with boiling water. If needed put a smaller bowl or plate on top to hold mushrooms under water. Once rehydrated, drain and pat dry removing excess water. Cut mushrooms into thick slices.
- In a bowl place cornstarch and coat mushrooms well. Ensure excess starch is shaken off before frying.
- Heat oil on high and fry mushrooms until crispy (around 5-6 mins). Ensure when putting in oil they dont touch each other initially or they will stick together. Drain on a cake rack over paper towel. Do not place directly onto paper towel or they will stick to the paper.
- In a seperate frypan on medium heat, fry garlic and ginger until light golden. Add sugar and caramelise. Add cornstarch slurry, soy sauce, vinegar and stir until thick. Adjust heat if required. Do not let mixture go to a hard boil in pan.
- Add chilli sauce (optional) and mix through sauce.
- Add mushrooms and work quickly to stir through & coat well.
- Serve over rice or as a side dish. Garnish with sesame seeds and spring onions.
Product used in recipe
- Obento - Rice Wine Vinegar
- Yeo's - Pure Sesame Oil
- Lee Kum Kee - Premium Soy Sauce
- ABC - Extra Hot Chilli Sauce
