Mongolian mushrooms
Ingredients
- 600g oyster mushrooms, torn
- 1 tbsp dark soy sauce
- 2 tbsp olive oil
- 1 tsp white pepper
- 1 tsp msg
- ½ tbsp sesame oil
- 6 tbsp cornstarch
- 2 onions, sliced
- 4 spring onions, 2 inch pieces
- 6 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 head broccoli, cut into florets
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 3 tbsp soy sauce
- ½ cup vegetable stock
- 3 tbsp brown sugar
- Rice
Steps
- In a large bowl put the oyster mushrooms. Add ingredients from olive oil to cornstarch and toss to coat.
- Cook in a single layer in the air fryer until deeply brown and crispy. Tossing halfway through cooking.
- Meanwhile heat oil in the wok. Once hot add the carrot, broccoli and bell pepper. Cook until just tender. Put on a plate and set aside.
- Add a little more oil to the wok. Once hot add the onion and spring onion whites. Cook for a minute.
- then add the garlic and ginger. Cook until fragrant.
- Mix the vegetable stock, brown sugar and soy sauce in a bowl for the sauce. Add to the wok and bring to a simmer.
- Add the mushrooms, vegetables and spring onion greens to the wok. Toss to coat in sauce and turn off the heat. Serve over rice.