Sticky Chinese Mushrooms

Ingredients:

• 600g mushrooms (thickly sliced & dipped in water)
• 1/2 cup corn flour
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 tbsp brown sugar
• 2 tbsp white wine vinegar
• 1 tsp corn flour, mixed with 1/2 tsp of water
• 2 tbsp soy sauce
• sesame seeds, to serve
• rice, to serve
• greens of your choice, to serve

Method:

1. In a bowl mix together your damp mushrooms and the 1/2 cup of corn flour. Making sure they are all coated evenly.
2. In a wok, add 1 tbsp of oil and cook your mushrooms (in 2 batches) until golden and crispy. Making sure they are cooked on the inside. If needs be use a lid to get them cooked on the inside and then remove it to get the outside golden.
3. Once all of your mushrooms have been cooked just pop them in a bowl to one side.
4. Now in the same wok, add a little oil and fry off your garlic and ginger for a minute or so, until fragrant.
5. Add in the brown sugar and heat through until it goes all caramelised.
6. Add in the white wine vinegar, 1 tsp cornflour (mixed with 1/2 tsp water) and the soy sauce.
7. Give it all a good stir and keep heating it through until your sauce has thickened.
8. Once the sauce has thickened add in your crispy mushrooms.
9. Stir them in with the sauce until they have heated through and are coated in the sauce.
10. Serve with rice and greens of your choice.
11. And of course don’t forget a good sprinkle of sesame seeds.

How to make the perfect rice:

Here is the rice container that I use. It is amazing, definitely recommend.

I have edited the original recipe, but here it is if you would like to use it: https://www.bosh.tv/recipes/sticky-shiitake-mushrooms