Crispy chilli 'beef'

This is a vegan version of the Chinese takeaway favourite “crispy chilli beef” but using the wonderful oyster mushrooms. These mushrooms work perfectly in this dish as they have a meaty texture but are subtle in flavour and the crunch of this is all in the cornflour coating. Add the beautifully sticky, sweet and slightly spicy sauce and you have a delicious Chinese meal but completely vegan!

​Ingredients

• 150g oyster mushrooms

• 1 tbsp Chinese 5 spice

• 200g cornflour

• 1 tsp MSG

• 150ml soy milk

• Juice of ½ a lemon

Sauce-

• 1 tsp chilli flakes

• 2 tsp garlic ginger paste

• 2 tbsp soy sauce

• 2 tbsp ketchup

• 1 tsp maple syrup

• 1 tsp sesame oil

• 3 tbsp water

Method

1. Mix the soy milk with lemon juice and leave to stand

2. Rip the oyster mushrooms into thin shreds add the Chinese 5 spice and MSG and mix to coat.

3. Add the soy milk mixture into the mushrooms and mix to coat each piece.

4. Heat up some oil. Take a handful of mushrooms and drop them into the cornflour make sure they are well coated.

5. Place the coated mushrooms in the oil, making sure they’re separated and fry until golden.

6. Repeat with small handfuls at a time until they’re all crispy and golden and set aside.

7. Empty any excess oil from the pan.

8. Mix together the sauce ingredients and add into the pan. Cook on medium heat until lightly bubbling then add in your crispy mushrooms. Mix the mushrooms in the sauce until coated.

9. Serve up with some fluffy rice and some stir fried veg.

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