Sticky Sesame Oyster Mushrooms and Pak Choi

A fantastic vegan alternative to sticky hoisin chicken. The oyster mushrooms are locally grown and they are so meaty!

Serve over rice and add chopped raw spring onions and sesame seeds on top. Add the pak choi on the side!

Ingredients

Adam’s apple:

Mushrooms 400g

Pak choi 

Spring onion

Sesame seeds

Rice

Garlic

Ginger

Other:

Soy

Siracha

Brown sugar

Cornstarch

Method:

1. Bring water to the boil then add washed rice following packet instructions. (cook for about half an hour)

2. Heat the oil in a pan over a high heat

3. Cover mushrooms in cornstarch in a bowl

4. Fry mushrooms for around 6-10 mins on a medium high heat until golden/crispy and look like chicken - try not to stir too much as this helps them brown. Then put aside in a covered bowl.

5. Meanwhile, heat oil in a separate pan with garlic. Add pak choi (separate the leaves off roughly so into smaller chunks) cook for 4 minutes until slightly wilted. Add sesame seeds into the pan for a coulpe minutes.

 For the sauce:

1. Turn the heat down and add more oil. Add garlic and ginger and cook for 2 minutes.

2. Add the sugar and stir until caramalised

3. Mix together cornstarch soy and rice wine vinegar then stir into the oil until the sauce has thickened

4. Mix through the mushrooms until coated and sticky.