Читать книгу BOSH! - Henry Firth - Страница 16

If you’re a fan of sticky, sweet, pan-Asian cuisine you will love this dish (seriously, it’s bangin’!). It’s quick and easy to put together and guaranteed to impress. Serve with freshly cooked rice and chopsticks.

SERVES 2.

 240g shiitake mushrooms.

 3 tbsp cornflour.

 2 tbsp groundnut oil.

 2 garlic cloves.

 3cm piece fresh ginger.

 ½ tsp water.

 1 tbsp sesame oil.

 2 tbsp light brown sugar.

 4 tbsp dark soy sauce.

 2 tbsp rice wine vinegar.

 1 tsp sriracha sauce, or to taste.

 1 spring onion, to serve.

 250g pre-cooked basmati rice (shop-bought or Perfectly Boiled Rice), to serve.

 1 tsp sesame seeds, to serve.

 Wok or large frying pan on a high heat.

Thickly slice the mushrooms and put them in a bowl. Sprinkle 2 tablespoons of the cornflour over the top and toss everything together with your hands, making sure the mushrooms are well covered. Pour the groundnut oil into the wok or pan and get it nice and hot. Tip in the mushrooms and fry for 4–6 minutes, until cooked through and slightly crisp on the outside. Transfer the mushrooms to a bowl and set aside.

Peel and finely chop the garlic and ginger. Spoon the remaining 1 tablespoon cornflour into a small dish and mix it together with the water. Wipe out the wok with kitchen paper and put it back on a low heat. Pour in the sesame oil. Add the chopped garlic and ginger and cook until you release the aromas and they’re bubbling in the oil, about 1 minute. Sprinkle over the sugar and stir until caramelised, about 2 minutes more. Increase the heat slightly and pour in the cornflour mix, soy sauce and rice wine vinegar, then stir for another minute until the sauce has thickened slightly. Add the sriracha and stir it into the sauce. Tip the cooked mushrooms back into the pan and stir to warm through and completely cover in the sauce, a further 1–2 minutes.

Finely slice the spring onion. Serve the chewy mushrooms over hot basmati rice, garnished with the sliced spring onion and sprinkled with sesame seeds.