A comforting dish featuring king oyster mushrooms in a flavorful hoisin sauce, accompanied by jasmine rice and quick-pickled vegetables. This recipe substitutes traditional beef for mushrooms, making it a delightful vegetarian option.
1: In a pot, cook your rice with two cups of water, bring to a boil and turn down to simmer and cook until done, around 15 minutes. Once finished, add 1 tbsp seasoned rice vinegar and mix with a wooden spoon. Set aside.
2: In a bowl, combine all the hoisin sauce ingredients and mix. Set aside.
3: In a large pot pan, add 1 tbsp cooking oil and add your mushrooms. Cook over high heat to remove as much moisture as possible, for around 5 minutes.
4: While the mushrooms cook, make the quick pickle by adding the carrots and cucumber in their own bowls, then add 1 tbsp rice vinegar in the bowl with the carrots and 1 tbsp soy sauce and 1 tsp sesame seeds in the bowl with the cucumber and toss to combine. Set aside.
5: At this point, the mushrooms should be mostly cooked. Turn the heat down to medium. Add your hoisin sauce and toss to coat. Don’t worry if there is extra sauce.
6: In a small bowl add the mayo, sriracha and garlic powder. Mix to combine.
7: Plate up, with rice on the bottom of the bowl, then pockets of the mushrooms and pickled veg. Drizzle that spicy mayo and chives and dig in!
