Shiitake Mushroom Sweet and Sour Stir-fry: A Delightful Dish with Tangy Sauce

Shiitake Mushroom Tangsuyuk

Shiitake Mushroom Sweet and Sour Stir-fry: A Delightful Dish with Tangy Sauce

Experience the delightful dance of flavors with this Shiitake Mushroom Tangsuyuk, where the chewy texture of the mushrooms meets a perfectly balanced sweet and sour sauce. A delicious dish that’s both satisfying and visually appealing.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Mushrooms
  • Occasion : Everyday
  • Cooking : Deep-fry
  • Servings : 2 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Beginner

Main Ingredients

  • 5-6 fresh shiitake mushrooms
  • Grapeseed oil or vegetable oil (for frying)
  • 3-4 Tbsp all-purpose flour
  • 2 large egg whites

Sweet and Sour Sauce

  • 1/2 cup homemade pickled cucumber brine (or 1/4 cup water + 1/4 cup vinegar)
  • 1/4 cup sugar
  • 1/4 cup water
  • 2 Tbsp cornstarch (for starch slurry)
  • 2 Tbsp water (for starch slurry)
  • A drizzle of sesame oil (optional)

Cooking Instructions

Step 1

Prepare the shiitake mushrooms: Remove the stems and wash them thoroughly. Pat them completely dry. Slice the mushrooms into bite-sized pieces. Be careful not to slice them too thinly, as they might break apart during frying. Place about 3-4 tablespoons of all-purpose flour in a bag or wide bowl. Add the sliced mushrooms and shake gently or toss until each piece is lightly coated with flour. This helps the batter adhere better.

Step 1

Step 2

Make the batter: In a bowl, lightly whisk the 2 egg whites. In a separate small bowl, combine 2 Tbsp cornstarch and 2 Tbsp water to create a starch slurry. Stir well to ensure there are no lumps. Add the flour-dusted mushrooms to the whisked egg whites and toss to coat. Gradually add the starch slurry to the mushroom and egg white mixture, mixing until a coating consistency is achieved. The batter should evenly coat the mushrooms.

Step 2

Step 3

Fry the mushrooms: Heat a generous amount of grapeseed or vegetable oil in a deep pan or wok to 180°C (350°F). You can test the oil temperature by dipping a wooden chopstick into it; small bubbles should form around it. Carefully add the coated mushrooms to the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes, or until golden brown and crispy. Remove the fried mushrooms with a slotted spoon and drain them on a plate lined with paper towels.

Step 3

Step 4

Prepare the sweet and sour sauce: In a saucepan, combine 1/4 cup water, 1/4 cup vinegar, and 1/4 cup sugar. Bring to a simmer over medium heat. (Alternatively, you can use 1/2 cup of pickled cucumber brine for a richer flavor, omitting the water and vinegar.) Stir until the sugar is completely dissolved.

Step 4

Step 5

Thicken the sauce: Once the sauce begins to simmer, give the pre-made starch slurry (2 Tbsp cornstarch + 2 Tbsp water) a quick stir, then slowly pour it into the simmering sauce while whisking continuously. Continue to cook until the sauce thickens to your desired consistency. Once thickened, remove from heat. Stir in a drop of sesame oil for added aroma, if desired. Be careful not to overcook, as the sauce can become too thick.

Step 5

Step 6

Serve: Arrange the crispy fried shiitake mushrooms on a serving plate. Pour the warm sweet and sour sauce generously over the mushrooms. Serve immediately to enjoy the delightful combination of textures and flavors.

Step 6



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