Mushrooms can be polarising: I know some people who love them and others who can’t stand them. If you happen to belong to the latter group, feel free to swap the mushrooms for another vegetable, such as cauliflower, or even tofu – just remember to adjust the baking time. And if you plan on serving this some time after cooking it, keep the mushrooms separate until you’re ready to eat, as their crispy battered exterior will soften if they’re left sitting in the sauce for too long.
Use rice flour instead of all-purpose, and use gluten-free breadcrumbs.
Lightly toast the breadcrumbs in a dry frying pan until golden. Lay out three shallow bowls on your countertop: in the first, toss together the toasted breadcrumbs and half of the salt. In the second bowl, mix the flour, chilli powder, pepper and the rest of the salt, then pour the plant milk into the last bowl. Line a baking tray with baking paper or a silicone mat. Take a mushroom and toss it in the flour mix until well coated. Now dip it quickly into the milk so the flour goes tacky, then quickly transfer it to the breadcrumbs, toss to coat well and place it on the baking tray. Coat the rest of the mushrooms in the same way, then
Meanwhile, make the sweet and sour sauce. Put the oil into a large non-stick frying pan over medium heat and fry the onion until translucent, soft and fragrant, about 5 minutes. Add the peppers, celery and
Add the crispy baked mushrooms to the sweet and sour sauce and stir well to coat. Garnish with spring onion and sesame seeds, then serve immediately, with steamed rice.
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