Name: Sticky Shiitake Mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 240 g shiitake mushrooms; 3 tbsp cornflour; 2 tbsp groundnut oil; 0.50 tsp water; 1 tbsp sesame oil; 2 garlic cloves, finely chopped; 3 cm piece fresh ginger, finely chopped; 2 tbsp light brown sugar; 4 tbsp dark soy sauce; 2 tbsp rice wine vinegar; 1 tsp sriracha, or to taste; 1 spring onion, finely sliced; 250 g cooked basmati rice; 1 tsp sesame seeds, to serve

AuthorBen WatsonCategoryDinner, Vegetable

Cooking the mushrooms in cornflour gives them a rich, meaty texture that pairs beautifully with the sweetness of the caramelised ginger and garlic. Tasty and satisfying.

Yields1 Serving

Prep Time5 minsCook Time15 minsTotal Time20 mins

240 g shiitake mushrooms

3 tbsp cornflour

2 tbsp groundnut oil

0.50 tsp water

1 tbsp sesame oil

2 garlic cloves, finely chopped

3 cm piece fresh ginger, finely chopped

2 tbsp light brown sugar

4 tbsp dark soy sauce

2 tbsp rice wine vinegar

1 tsp sriracha, or to taste

1 spring onion, finely sliced

250 g cooked basmati rice

1 tsp sesame seeds, to serve

Put the mushrooms into a bowl, sprinkle two tablespoons of the cornflour over the top and mix together, making sure the mushrooms are well covered.

Heat the groundnut oil in a wok or pan, add the mushrooms and fry for five or six minutes, until they are cooked through and slightly crisp on the outside. Set aside.

Mix the remaining cornflour with the water , wipe the wok with kitchen paper and return to the hob on a low heat.

Pour in the sesame oil, add the chopped ginger and garlic and cook for about a minute to release the aromas. Sprinkle over the sugar and stir until caramelised.

Increase the heat slighty and add the cornflour mix, soy sauce and rice wine vinegar, stirring until the sauce thickens. Add the mushrooms and simmer for 2 minutes, ensuring they are well covered in the sauce.

Serve over hot basmati rice, garnished with sliced spring onion and a sprinkling of sesame seeds.

Ingredients