Ingredients

  • Serves 1 person
  • 100 g king oyster mushroom

  • 35 g japanese cucumber

  • 4 g corn flour

  • pinch of salt

  • 8 g rice barn oil

  • ½ yellow onion (diced)

  • 30 g honey pineapple (cut into cubes)

  • 40 g long beans (cut into 3cm long and blanched)

  • 40 g red capsicum (diced into bite size)

  • 30 g tomato (diced)

  • 3 tbsp tomato ketchup

  • 1 tbsp soy sauce

  • 5 g chinese black vinegar

  • 10 g plum sauce

  • 10 g hoisin sauce

  • 10 g liquid aminos

  • a bit of water

  • 5 g honey

  • 35 g firm tofu  (cut into bitesize cubed)

  • 50 g cooked brown rice 

  • 40 g bok choy (blanched)

Sweet and Sour Mushroom
Recipe Courtesy of
Asian Food Network

Sweet and Sour Mushroom

If you like sweet and sour pork, this one’s the same, swapping meat for mushrooms and tofu instead. This vegetarian version is packed full of crunchy, water-bursting vegetables like cucumber, long beans, and capsicum that take in the sweet flavours of this iconic red Chinese glaze. The sticky thick coat itself is sweetened with honey, ketchup and tempered with savory liquid amnios in place of soy sauce, dressing the mix of king oyster mushrooms, tofu and veggies very well.
  • Easy
  • 20 min
  • 30 min
  • 15 min
  • 4 steps
  • 21 Ingredients
  • Easy
  • 4 steps
  • 21 Ingredients
  • 20 min
  • 30 min
  • 15 min

Instructions

  1. Cutting the mushrooms and cucumber

    • Roll cut/ Oblique cut the Japanese cucumber into triangular wedges. 

    • Roll cut/ Oblique cut the king oyster mushroom into triangular wedges.

    Cutting the mushrooms and cucumber


  2. Frying the mushrooms

    • Lightly coat the mushrooms with corn flour.
    • Pan fry the king oyster mushroom with 8g oil and sprinkle a pinch of salt.
    • Remove mushrooms once they are golden brown.
    Frying the mushrooms


  3. Cooking the vegetables in the sauce

    • Using the same pan, sauté the onion until fragrant, add in pineapple and sauté until pineapple starts to caramelize.
    • Add in long beans, capsicum and Japanese cucumber and continue frying.
    • Add in tomatoes and tomato ketchup, soy sauce, Chinese black vinegar, plum sauce, hoisin sauce and liquid Aminos and a bit of water.
    • Simmer until sauce starts to bubble. 
    • Add in honey and stir until sauce thicken
    Cooking the vegetables in the sauce


  4. Combining all the ingredients

    • Once the sauce has thickened, add in the tofu and king oyster mushrooms and stir to coat the mushrooms with the sauce evenly.



Plate and Serve!

Serve with brown rice and a side serving of blanched bok choy.

Plate and Serve!

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Ingredients
  • Serves 1 person
  • 100 g king oyster mushroom

  • 35 g japanese cucumber

  • 4 g corn flour

  • pinch of salt

  • 8 g rice barn oil

  • ½ yellow onion (diced)

  • 30 g honey pineapple (cut into cubes)

  • 40 g long beans (cut into 3cm long and blanched)

  • 40 g red capsicum (diced into bite size)

  • 30 g tomato (diced)

  • 3 tbsp tomato ketchup

  • 1 tbsp soy sauce

  • 5 g chinese black vinegar

  • 10 g plum sauce

  • 10 g hoisin sauce

  • 10 g liquid aminos

  • a bit of water

  • 5 g honey

  • 35 g firm tofu  (cut into bitesize cubed)

  • 50 g cooked brown rice 

  • 40 g bok choy (blanched)

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