咕咾杏鲍菇 Sweet & Sour mushrooms

Have been craving this for a long time but never made them. I guess this is one of the most memorable dish in the all the Chinese people's childhood. I was a picky eater as a kid so my parents always order this for me. Its sweet, tangy, crispy and super appetizing.

I miss those Chinese dishes my family and I used to order in the seafood restaurants and one of them is the sweet and sour pork (gu lou yok). So I veganised them with mini king oyster mushrooms. I coated them with plant based milk and flour mixture (flour, corn starch, nutritional yeast, salt, pepper, baking powder) and deep fried until crispy, then make the sweet and sour sauce. Stir together with onion, tomato, pineapple and cucumber and there you have it! Sweet and sour mushroom.

These mini king oyster mushrooms are so crunchy, umami rich and juicy. Together with the sauce it just perfect!

Let me share with you the ultimate ratio for the sweet and sour sauce sauce: 1:1:1 of tomato sauce, vinegar and sugar!

For 200g Meat substitutions of choice, you'll need
2 tbsp tomato sauce
2 tbsp vinegar
2 tbsp sugar
200 gram water
Slurry water: 1 tbsp water + 1 tbsp corn starch

Combine tomato sauce, vinegar, sugar and water. In the pan, bring it to simmer. Add the slurry water and stir until the sauce is thick. You can use this sauce on tofu, tempeh, mushrooms, etc.

I used @snappeafood to coat my mushrooms and garnish the dish with the beautiful microgreen from @thefarmasia