Vegan Chinese Crispy Beef
Crispy chilli oyster mushrooms are a vegan twist on the Chinese takeaway classic dish “crispy chilli beef’. Oyster mushrooms has a meaty texture and work really well as a meat substitute as they can take on whatever flavours you season them in. This recipe uses cornflour and soy milk as a batter that when fried goes super crispy creating the perfect crunch.
The crispy oyster mushrooms are paired with a sticky, sweet and slightly spicy chili sauce. It's the perfect balance of savoury and sweet, with just the right amount of heat. This sauce transforms the oyster mushrooms into an addictive Chinese-inspired main dish.
So, if you're craving the flavours of your favourite Chinese takeaway but prefer a plant-based option, this is the recipe for you. With its combination of textures and flavours, this dish proves that you don't need meat to enjoy a delicious and satisfying meal.
Ingredients you'll need
- Oyster mushrooms – These wonderful mushrooms are a great meat substitute, they replicate the texture really well. Their flavor is not strong so they’re perfect for marinating and coating in batter or breadcrumbs. They are available in some big supermarkets or have a look in your local Asian supermarket you may have luck finding them there.
- Chinese Five spice- This consists of a blend of star anise, cloves, cinnamon, Sichuan pepper and fennel. The perfect aromatic Chinese inspired blend that is essential for authentic flavor. If you don’t have this try to add as many of the spices from the Chinese 5 spice as possible
- Corn starch- This gives the oyster mushrooms that iconic crispy batter when fried. You could also use potato starch or tapioca flour.
- MSG- The ultimate Chinese flavor bomb, this creates a wonderful savory flavor that Chinese food is famously known for. You can buy this from Chinese supermarket or online.
- Soy milk and lemon- When mixed together the lemon curdles the milk to make a vegan buttermilk which helps the cornflour stick to the oyster mushrooms.
Crispy Chilli Oyster Mushrooms
Ingredients
- 150 g Oyster mushrooms
- 1 tbsp Chinese 5 spice
- 200 g Cornflour
- 1 tsp MSG
- 150 ml Soy milk
- Juice of 1/2 a lemon
Sauce
- 1 tsp Chilli flakes
- 2 tsp Garlic ginger paste
- 2 tbsp Soy sauce
- 2 tbsp ketchup
- 1 tsp Maple syrup
- 1 tsp Sesame oil
- 3 tbsp Water
Instructions
- Mix the soy milk with lemon juice and leave to stand.
- Rip the oyster mushrooms into thin shreds add the Chinese 5 spice and MSG and mix to coat.
- Add the soy milk mixture into the mushrooms and mix to coat each piece.
- Heat up some oil. Take a handful of mushrooms and drop them into the cornflour make sure they are well coated.
- Place the coated mushrooms in the oil, making sure they’re separated and fry until golden.
- Repeat with small handfuls at a time until they’re all crispy and golden and set aside.
- Empty any excess oil from the pan.
- Mix together the sauce ingredients and add into the pan. Cook on medium heat until lightly bubbling then add in your crispy mushrooms. Mix the mushrooms in the sauce until coated.
- Serve up with some fluffy rice and some stir fried veg.
Notes
Some more vegan Chinese recipes
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