![]() ![]() Spicy Sichuan King Trumpet Mushrooms by Ching-He Huang ![]() Dress the noodles by drizzling over the dark soy sauce, Chiu Chow chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes. Place a ladleful of the tofu, mushroom and broccoli mixture on one side of the noodles in each bowl, and top with the sliced spring onion. Pour some boiling water over the noodles in the colander to reheat them, then divide them between four bowls. Pour in the cornflour slurry to thicken the cooking juices in the wok, and toss to mix well. Stir in the mushroom sauce, rice vinegar and tamari or light soy sauce. Season with the rice wine and dark soy sauce and toss together well for 1–2 minutes until all the ingredients are coated.Īdd the broccoli and cook, tossing, for 1 minute. ![]() Add both kinds of tofu and the mushrooms. Once hot, add the aromatic paste and cook, stirring, for a few seconds until fragrant. Heat a wok over a high heat until smoking and add the rapeseed oil. Mix the cornflour with 2 tbsp water in a small bowl or cup to make a slurry. Place the garlic, ginger, shallots and red chillies in a small food processor and blitz to form a paste. Rinse under cold water and drain well, then drizzle over the toasted sesame oil to prevent them from sticking together. Sprinkle of shichimi togarashi pepper flakesĬook the noodles according to the packet instructions. To make the dish speedier, I place the aromatics (garlic, ginger, shallots and chilli) in a food processor and then just add them to the wok.Ģ.5cm (1in) piece of fresh root ginger, peeledĢ00g (7oz) smoked tofu, drained, rinsed in cold water and sliced into 2cm (¾in) cubesĤ00g (14oz) firm tofu, drained and sliced into 2cm (¾in) cubesġ50g (5½oz) long-stem broccoli, florets sliced lengthwise and stalks sliced into 0.5cm (¼in) roundsġ tbsp tamari or low-sodium light soy sauceĢ spring onions, trimmed and finely sliced on the angle into 1cm (½in) slicesġ tsp dark soy sauce and Chiu Chow chilli oilġ tbsp each tahini and sweet chilli sauce The result is a more-ish, umami-rich, addictively spicy noodle dish. I wanted to make a vegan version using chunky smoked tofu, mushrooms and long-stem broccoli. This is inspired by the beef ram-don in the Korean movie Parasite. Posted on JCategories 4 star books, For beginners, For confident home cooks, Recipes: Mains, TV chefs, Uncategorized, Vegetarian Tags Asian Green by Ching-He Huang, Ching-He Huang recipe, cookbook, Recipes, Spicy Sichuan King Trumpet Mushrooms recipe 3 Comments on Spicy Sichuan King Trumpet Mushrooms by Ching-He Huang Smoked Tofu and Broccoli Korean- style Ram-don by Ching-He Huang Smoked Tofu and Broccoli Korean- style Ram-don by Ching-He HuangĬhinese Sweetcorn Soup with Black Truffle by Ching-He HuangĪsian Green: Everyday plant-based recipes inspired by the East Season with the dark soy sauce, tamari or light soy sauce, sugar and ground white pepper and give it all one final toss. Add the spring onions, if using, and stir-fry for less than a minute. As they start to brown, add the rice wine or sherry, then stir in the chilli bean paste and the yellow bean paste, followed by the fermented salted black beans. Once hot, add the ginger and cook, tossing, for few seconds, then add the mushrooms. Place a wok over a high heat until smoking, then add the rapeseed oil. Pinch of golden granulated or caster sugarĬooked jasmine rice, to serve (see page 194) This dish is perfect served with jasmine rice.ģ00g (10½oz) king trumpet mushrooms, sliced into 1cm (½in) roundsġ tbsp fermented salted black beans, rinsed and crushedġ spring onion, trimmed and sliced on the angle into julienne strips (optional)ġ tsp tamari or low-sodium light soy sauce Instead of pork, I am using meaty king trumpet mushrooms. This is my vegan version of a famous Sichuan pork dish, Hui guo rou, where the meat is boiled in an aromatic stock, then sliced and fried until crisp, and finally stir-fried with chilli, fermented salted black beans and a host of Chinese seasonings. ![]()
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