Vegetarian 'Eel' Stir-Fry

Name: Vegetarian 'Eel' Stir-Fry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 200 g Hericium mushroom (washed, soaked in cold water until soft, torn into pieces, and squeezed dry); 100 g Shiitake mushroom; 100 g Yellow chives; 200 g Tofu; 10 g Carrot; 1 Egg; 1 small piece Ginger; 1 tbsp Cornstarch; 2 tbsp Sweet potato starch; 2 tsp Curry powder; 1 tbsp Oyster sauce; 1 tbsp Satay sauce; 2 tsp Fine salt; 2 tsp Sugar; 30 g (actual use) Cooking oil

A meat-mimicking vegetarian dish made by coating lion's mane mushrooms in batter, deep-frying until cooked, then stir-frying with shiitake mushrooms, yellow chives, and other complementary ingredients.

45 min

Easy

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Ingredients

Hericium mushroom (washed, soaked in cold water until soft, torn into pieces, and squeezed dry) 200 g

Shiitake mushroom 100 g

Yellow chives 100 g

Tofu 200 g

Carrot 10 g

Egg 1

Ginger 1 small piece

Cornstarch 1 tbsp

Sweet potato starch 2 tbsp

Curry powder 2 tsp

Oyster sauce 1 tbsp

Satay sauce 1 tbsp

Fine salt 2 tsp

Sugar 2 tsp

Cooking oil 30 g (actual use)

Instructions

Marinate the Hericium mushroom

Wash the Hericium mushrooms, soak them in cold water until soft, tear them into pieces, then squeeze out the excess water. Add the egg, curry powder, fine salt, sugar, and oil, and toss everything together until evenly combined.

Coat and deep-fry

Next, mix in the cornstarch until coated, then dredge each piece in a layer of sweet potato starch. Lower into hot oil and deep-fry over high heat until the surface is golden brown, then remove and drain off the excess oil.

Prep the vegetables

Wash the cucumber and cut it into rolling-cut chunks; set aside.

Stir-fry and simmer to meld flavors

Leave a thin layer of oil in the wok. Over medium heat, bloom the cornstarch and sweet potato starch until fragrant, then add water, the prepared Hericium mushroom, chili, chili sauce, and cucumber. Simmer over low heat for 5 minutes until the flavors have melded.