serves
2-4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Favourite Ingredient
episode • The Cook Up with Adam Liaw • cooking • 26m
G
episode • The Cook Up with Adam Liaw • cooking • 26m
G
Ingredients
- 1 tbsp Sichuan peppercorns
- 1 tsp Korean chilli powder, or chilli flakes
- ½ tsp sesame seeds
- 60 ml (¼ cup) vegetable oil
- 1 garlic clove, finely chopped
- ½ tsp grated ginger
- 1½ tbsp soy sauce
- 1½ tbsp black vinegar
- 1 tsp sugar
- 200 g enoki mushrooms
- 5 king oyster mushrooms, cut into large pieces
- 6 fresh shiitake mushrooms, halved diagonally
Instructions
- Lightly toast the Sichuan peppercorns in a dry frying pan, then grind to a coarse powder in a mortar and pestle. Add the chilli powder and sesame seeds. Heat the oil in the frying pan until smoking and pour over the ingredients. Allow to stand.
- Combine the garlic, ginger, soy sauce, vinegar and sugar in a large bowl and stir to dissolve the sugar.
- Bring a large saucepan of water to a boil and add the mushrooms. Boil for just 1 minute or until wilted, then remove and drain well. Transfer the mushrooms to the soy sauce mixture and toss to coat. Transfer to a plate and drizzle generously with the spiced oil.
Photography by Adam Liaw.
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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.
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Favourite Ingredient
