Ingredients
- CHARRED VEGETABLES-
- 4 Cups of vegetables - I used sugar snap peas, red onion, capsicum, baby corn, zucchini and cherry tomatoes.
- A handful of mixed salad leaf, pea sprouts etc.
- SALT AND PEPPER MUSHROOMS-
- 4 Large king oyster mushrooms
- 100g Oyster mushrooms
- 1/2 Cup cornflour
- 2 tsp ground white pepper
- 1 tsp salt
- Cracked black pepper to taste
- Oil for frying
- 2 Scallions, white part only, finely chopped
- 2 Red chili's, finely chopped
- 1 Clove garlic, finely chopped
- AVOCADO DRESSING-
- 1/2 Ripe avocado
- 1 garlic clove, crushed
- 1 Tbls sugar
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 Cup rice wine vinegar
- 1/4 Cup water
- 2 Tbls neutral oil
- 1 Tbls sesame oil
- TO SERVE-
- Sesame oil for drizzling
- Scallions, finely sliced, green part only
- Salt and cracked pepper
Method
- Bring a large pot of water to the boil. Trim the ends and caps off the king oyster mushrooms (use the caps in another dish) and depending on the size of the mushroom, cut them into halves or thirds. (2 inch pieces).
- Place one stem in between 2 chopsticks, the chopstick will be your guide so you don't slice through the base of the stem. Criss-cross the mushroom and stop slicing just before you reach the chopstick. Repeat with the remaining stems. Trim the ends from the oyster mushrooms.
- Place the mushrooms into the boiling water and cook for 3-5 minutes or until they start to turn from white to a grey colour. Strain the mushrooms and allow to cool slightly.
- Trim and cut your vegetables into bite size pieces.
- Heat a grill pan to medium high heat, add a little neutral oil and start grilling your vegetables. You want some nice charring on them. Once they are cooked, but still have some crunch, remove from the pan and set aside to cool.
- Half fill a wok or saucepan with neutral oil, Heat to medium high heat.
- Place the cornflour, salt and white pepper into a shallow dish. Gently squeeze the excess liquid from the mushrooms and coat them in the flour mixture.
- Place the mushrooms into the hot oil a few at a time, try not to overcrowd the pan. Fry, turning them every minute or so, until golden. Remove with a slotted spoon and drain on paper towel.
- Once all of the mushrooms have been fried, empty the oil. Add a tablespoon of sesame oil to the wok or pan and fry the garlic, scallions and chilli, on medium heat. Put the mushrooms back into the pan and gently toss for a minute or two. Sprinkle over the cracked pepper and remove the pan from the heat.
- Using a blender, combine the avocado, rice wine vinegar, oil, water, sesame oil, salt, sugar and garlic and blend until smooth. Stir through the cracked pepper.
- Divide the mushrooms and vegetables between two plates, drizzle over the sesame oil, add some of the mixed lettuce leaves and scatter over some scallions.
- You can drizzle over the avocado dressing or serve with the avocado dressing and extra cracked pepper and salt on the side.
Product used in recipe
- LEE KUM KEE - LKK SESAME OIL 207ML
