Mixed Vegetables and Mushrooms in Chinese Barbecue Sauce
Posted on April 19, 2013 by The Gourmet Vegan - No Comments
Mixed Vegetables and Mushrooms in Chinese Barbecue Sauce
This is the recipe I knew I had to include in my Chinese “Saturday Night Takeaway” feature. This is when dishes get totally exciting. Delicious, sweet, and sticky, a dish that you are sure to enjoy. Amazing flavours, including 5 spice from the Hoisin sauce, will have you wanting more and more.
Originally posted as part of the “Saturday Night Takeaway” feature by, The Gourmet Vegan.
 15 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
2.5 tablespoons groundnut oil
350 g field mushrooms, sliced thickly
1 medium onion, roughly chopped
1 medium carrot, thinly sliced
1 green or red bell pepper, chopped
Handful sugar snap peas
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 green chilli (optional)
For the mushroom marinade
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon shaoxing wine
1/2 teaspoon black rice vinegar
1 teaspoon sugar
For the sauce
5 heaped tablespoons Hoisin sauce mixed with 150 ml of water and 1 teaspoon of black rice vinegar
2 teaspoons cornflour mixed with a teaspoon of water
METHOD
Begin by marinating the mushrooms. Toss in the marinade and leave to one side for later.
Heat the oil in a wok or large frying pan and when hot fry the garlic and ginger for a few seconds. Now add the mushroom and vegetables and continue to stir fry on a high heat for 4-5 minutes until the vegetables start to soften slightly.
Now add the sauce ingredients including the cornflour and stir well as the sauce thickens and serve.
RECIPE NOTES
Serve alongside other dishes from my Chinese “Saturday Night Takeaway” feature.
RECIPE TIPS
To get the best from the flavours, marinate the mushrooms for at least 10 minutes before preparing the dish.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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