Print
  • Yield 4 servings 1x

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

  1. Place the shiitake mushrooms in a bowl, sprinkle the ¼ cup cornstarch and stir them round making sure they’re well covered. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Take off the heat and garnish with sesame seeds and green onions.  
  6. 
Serve over cooked basmati rice. 
@mushroomcouncil

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!