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Crispy, golden shiitake mushrooms tossed in a sweet and savory sticky sauce with garlic, ginger and a hint of chili heat. Finished with sesame seeds and green onions, they’re delicious served over rice for an easy, flavor-packed meal.
Ingredients
Scale
- 1.5 pound shiitake mushrooms, thickly sliced
- 1/4 cup cornstarch
- 1/4 cup groundnut oil
- 1 tablespoon sesame oil
- 2 garlic cloves, grated on the microplane or minced
- 1 inch ginger, grated on the microplane
- 1 red chili, seeded and chopped or minced
- 1 teaspoon cornstarch (mixed with 2 tsp water)
- 3 tablespoons brown sugar
- 1/3 cup light-sodium soy sauce
- 2 tablespoons rice wine vinegar
Garnish:
- 2 tsp sesame seeds
- 1–2 green onions, finely sliced
Optional side:
- cooked basmati rice
Instructions
- Place the shiitake mushrooms in a bowl, sprinkle the ¼ cup cornstarch and stir them round making sure they’re well covered.
- Use a large heavy-bottom skillet or a wok and preheat over medium-high heat. Add groundnut oil and make sure it’s hot before adding the mushrooms in. Fry the mushrooms until slightly crisp and golden brown, for about 5 minutes. Set aside on a plate.
- In the same pan, heat the sesame oil over medium heat. Add garlic, ginger and chili; fry stirring constantly for about 1 minute. Stir in the 1 tsp cornstarch and brown sugar. Add the soy sauce and rice wine vinegar; stir constantly until the sauce begins to thicken.
- While the pan is still on the heat, return the fried shiitake to the pan, and toss into the sauce to coat and heat through.
- Take off the heat and garnish with sesame seeds and green onions.
- Serve over cooked basmati rice.
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