Since I’m debuting part 1 of my Taiwan episode this week, I figured I’d share a fun Taiwanese recipe too! Check out this super fun vegan version of a Taiwanese fave, Salt and Pepper Chicken!
- 1 pound large oyster mushrooms (or mushrooms of choice)
- 2/3 cup potato starch (or you can use other starch to replace it )
- 1 small bunch of basil
- high heat oil for deep-frying
Marinating
- 1 and 1/2 tablespoon soy sauce or tamari
- 1 tablespoon beer
- 1/8 teaspoon Chinese five spice powder
- 3 garlic cloves, finely chopped
- 1 vegan egg substitute
- 1 teaspoon white pepper
- 1 tablespoon sugar
- 2 teaspoon of salt
Mixed seasonings powder
- 1 tablespoon white pepper
- 1/2 teaspoon Chinese five spice powder
- 2 teaspoons salt
- 1/4 teaspoon curry powder
Clean fresh basil leaves and drain completely with kitchen paper.
Mix all the marinating ingredients with mushrooms. Combine well and set aside in fridge for 30 minutes to 1 hour.
Add half of the flour in the marinating bowl and mix well.
Heat up oil to 340 degrees. Place the remaining flour in the plate and coat each mushroom with a thin layer of flour. Slow the heat to medium heat and fry the mushrooms for 2 to 3 minutes until golden brown.Transfer out and cool down slightly (around 2 to 3 minutes).
Reheat the oil around 325 degrees and then add basil leaves in. And then continue heating the oil until really hot, return the fried mushrooms to fry for around half minute.
Mix seasonings
Mix the ingredients together and toast in a dry frypan over low–medium heat until fragrant. Sprinkle the seasonings; serve immediately.
6 comments
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