Name: Sweet and sour mushrooms
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 2
Cuisine: Chinese
Ingredients: ¼ cup (60 ml) plant milk; 10 button mushrooms; ¼ teaspoon chilli powder; ¼ teaspoon white pepper; ¼ cup (35 g) breadcrumbs; ¼ cup (35 g) plain flour; ¼ teaspoon salt; ½ cup (125 ml) pineapple juice; 1 cup (160 g) pineapple chunks; 1 tablespoon Sriracha sauce – optional; 3 tablespoons tomato ketchup; 2 tablespoons lemon juice; pinch of salt; 1 teaspoon sugar; 1 small red pepper (capsicum), deseeded and sliced; 1 celery stalk, sliced; 1 red onion, roughly sliced; 1 tablespoon vegetable oil; steamed rice, to serve; sliced spring onion (scallion) and sesame seeds, to garnish; 1 small green pepper (capsicum), deseeded and sliced

Preparation info

Serves
2

Difficulty
Medium
Ready in
55 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

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.