53min 4 ppl
Sweet and Sour Mushrooms
24 minutes
4 people
Medium31–60 min or 7–12 steps
24 min · 8 steps
Medium: 31–60 min or 7–12 steps
324 kcalper person
Protein 6g
Carbs 48g
Fats 12g
About this dish
Crisp-battered king oyster mushrooms tossed with peppers, onion and pineapple in a glossy, tangy sauce that balances sharp vinegar against bright sweetness.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomscut into bite-sized chunks500 g
- Red Peppercut into chunks1 whole
- Green Peppercut into chunks1 whole
- Onioncut into chunks1 whole
- Pineapplecut into chunks150 g
Dried Goods
- Plain flour50 g
- Cornflourdivided100 g
- Waterice-cold, for the batter100 ml
- Sugar3 tbsp
Spices & Seasonings
- Fine sea salt0.5 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying, plus 1 tbsp for stir-frying500 ml
- ketchup4 tbsp
- Rice vinegar3 tbsp
- Light soy sauce1 tbsp
Utensils
- Wok
- Mixing bowl
Method
1
Season the mushroom chunks with the salt and light soy sauce and leave to marinate for 10 minutes.
Approx. 3 minutes
2
Whisk the plain flour, half the cornflour and the ice-cold water into a thick batter, then coat each mushroom chunk.
Approx. 5 minutes
3
Heat the vegetable oil in a wok to 180°C and deep-fry the mushrooms in batches for 4 minutes until golden and crisp, then drain.
Approx. 5 minutes
4
Pour off most of the oil, leaving about 1 tablespoon in the wok, and stir-fry the onion, red pepper and green pepper for 3 minutes until just softened.
Approx. 3 minutes
5
Add the pineapple and stir-fry for 1 minute.
Approx. 1 minute
6
Stir the ketchup, rice vinegar and sugar together in a small bowl, then pour into the wok and bring to a simmer.
Approx. 3 minutes
7
Mix the remaining cornflour with a little cold water, stir into the sauce, and cook for 2 minutes until it thickens and turns glossy.
Approx. 3 minutes
8
Toss the fried mushrooms through the sauce until every piece is coated, then serve immediately.
Approx. 1 minute
