AuthorBiteSizedAn easy merienda for the whole family!
Combine all the BBQ Marinade ingredients. Set aside.
Dice and pre-soak the shiitake mushrooms. Reserve 3-4 pieces and submerge them in hot water for about 30 minutes. Once the water has extracted the flavors from the shiitake remove the mushrooms, dice and add to the rest of the 1st batch. Set aside the mushroom broth for later use.
Heat a large pan with a tablespoon of canola oil over medium-high heat. Sauté the mushrooms. Season with salt and stir fry for about a minute.
Add in water and cover it with a lid and let it cook for a few minutes. This step avoids developing the rubbery texture of the mushrooms when they absorb too much oil. Cook until the water evaporates. Add a tablespoon of oil again and allow the mushrooms to turn slightly brown.
Pour in BBQ marinade. Lower the heat to medium, and stir, cook until the sauce is reduced and nicely coats the mushrooms. When done transfer to a bowl and allow to cool. Set aside
In a small bowl mix the cornstarch, potato starch, and water until the mixture is silky and doesn’t have lumps anymore. Set aside.
In another bowl mix the honey, light soy sauce, sesame oil, hoisin sauce, white pepper, Chinese five-spice powder, dark soy sauce, and mushroom broth. Set aside.
Pour canola oil into a saucepan over medium-high heat. Sauté the onions and ginger until the onion softens and begins to brown, around five minutes.
Pour in the prepared sauce, stir, and allow it to boil to release all the flavors.
Drizzle in cornstarch slurry and give it a good stir. Mix enough so that it won’t settle at the bottom of the pan. Cook until the mixture gelatinizes and turns smooth and glossy.
Toss in the BBQ-coated mushrooms and let them coat with the mixture.
Slice the toasted cuapao pieces just until a third of the way. Fill in as much of the BBQ mushroom as it can hold then sprinkle in some crushed peanuts and a few leaves of cilantro. Serve immediately.
Ingredients
Directions
Combine all the BBQ Marinade ingredients. Set aside.
Dice and pre-soak the shiitake mushrooms. Reserve 3-4 pieces and submerge them in hot water for about 30 minutes. Once the water has extracted the flavors from the shiitake remove the mushrooms, dice and add to the rest of the 1st batch. Set aside the mushroom broth for later use.
Heat a large pan with a tablespoon of canola oil over medium-high heat. Sauté the mushrooms. Season with salt and stir fry for about a minute.
Add in water and cover it with a lid and let it cook for a few minutes. This step avoids developing the rubbery texture of the mushrooms when they absorb too much oil. Cook until the water evaporates. Add a tablespoon of oil again and allow the mushrooms to turn slightly brown.
Pour in BBQ marinade. Lower the heat to medium, and stir, cook until the sauce is reduced and nicely coats the mushrooms. When done transfer to a bowl and allow to cool. Set aside
In a small bowl mix the cornstarch, potato starch, and water until the mixture is silky and doesn’t have lumps anymore. Set aside.
In another bowl mix the honey, light soy sauce, sesame oil, hoisin sauce, white pepper, Chinese five-spice powder, dark soy sauce, and mushroom broth. Set aside.
Pour canola oil into a saucepan over medium-high heat. Sauté the onions and ginger until the onion softens and begins to brown, around five minutes.
Pour in the prepared sauce, stir, and allow it to boil to release all the flavors.
Drizzle in cornstarch slurry and give it a good stir. Mix enough so that it won’t settle at the bottom of the pan. Cook until the mixture gelatinizes and turns smooth and glossy.
Toss in the BBQ-coated mushrooms and let them coat with the mixture.
Slice the toasted cuapao pieces just until a third of the way. Fill in as much of the BBQ mushroom as it can hold then sprinkle in some crushed peanuts and a few leaves of cilantro. Serve immediately.
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