serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
The Speedy & Spicy Night
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 6 king oyster mushrooms
- 3 thick spring onions, thinly sliced on a sharp diagonal
- ¼ cup coriander leaves
- 1 Lebanese cucumber, peeled at intervals, halved lengthways, then thinly sliced on a sharp diagonal
- 1 long red chilli, deseeded, thinly julienned
- 2 tsp toasted sesame seeds, to serve
For the dressing
- 3 tbsp Chinese roasted sesame paste (available from Asian grocers)
- 2 tbsp soy sauce
- 1 tbsp Chinkiang black vinegar
- 2 tsp caster sugar
- 2 tsp sesame oil
- 1 tbsp Chinese chilli crisp (or 1 tbsp chilli oil and ½ tsp chilli flakes), plus extra to serve
- 1 tsp crushed Sichuan peppercorns
Instructions
- Use a fork or your fingers to shred the king oyster mushrooms into strips that resemble shredded chicken.
- To make the dressing, in a medium bowl, combine the ingredients and whisk to a smooth consistency. Whisk through a splash of water, if you prefer a thinner dressing.
- In a large salad bowl, combine the shredded mushrooms, spring onion, coriander leaves, cucumber and chilli with the dressing and toss gently to coat. Sprinkle with the sesame seeds, drizzle with a little extra chilli crisp oil and serve.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Speedy & Spicy Night
