Tag Archives: peanut oil

Fried King Oyster Mushrooms


These are like… crack!

I ripped this recipe off from Millennium Restaurant – we had a dish there called “Oyster Mushrooms dredged in chickpea flour and thyme”, so I thought I would make exactly that. These taste pretty similar.

3 King Oyster mushrooms
1 c chickpea flour (besan or garbanzo bean flour)
1.5 tsp baking powder
1.5 tsp dried thyme
salt and pepper
unsweetened soy milk (or almond)
peanut oil

Slice the oyster mushroom stems into rounds, I prefer mine thinner (about 1/8th”) but it’s up to you. Sift the chickpea flour and baking powder together, then mix in the thyme and season with a little salt and pepper. Toss the mushrooms in the flour mix, then move to a bowl of milk. Dip each one in the flour mix again and lay out on a sheet of wax paper in a single layer.

Heat a deep frying pan on medium ¬†(this will depend on your stove – always test one piece first, to determine if you have the temperature right), add enough oil to coat the bottom about 1/4″ deep. Carefully add your mushrooms, but don’t over-crowd the pan: I typically only cook about 7 at a time. They need about 2-3 mins each side, until slightly golden. Use a fish-slice or slotted spoon to move them onto a plate or rack lined with paper towels to drain, and sprinkle salt on immediately.

These are great hot or cold, and you could probably use the same breading on tofu with an equally delicious result.


Broccoli and Udon Curry


This dish is super simple and REALLY tasty – I found the original recipe here.

makes about 4 servings

4 heads of broccoli, broken up into small florets
1 large red onion, thinly sliced into half moons
1 package of tofu, frozen, thawed, drained and pressed
4 packages of pre-cooked udon noodles
soy sauce
peanut oil
6 c of water
2 tsp of fake chicken stock*

Chop your tofu into a bite-sized dice and then throw into a pan on med-low. Let it cook slowly so it dries out. When it starts getting golden, sprinkle over some soy sauce and a little peanut oil. Once it’s nicely browned, remove from pan and set aside in a large bowl.

Add the onion to the pan, along with a couple tbsp of peanut oil and a tsp of salt. Turn up the heat to medium and saute for a few minutes – it doesn’t need to be super well cooked, since it’s red onion and you want to keep the shape and flavour for the dish. Set aside with the tofu.

Add the broccoli, a bit more oil and some salt to the pan, cover and cook for a few minutes, giving the pan a shake now and again. Add to the onion and tofu.

Bring the water and fake chicken stock to a boil in a large pot and add the pre-cooked udon. Cook for about 4 mins. Drain the noodles BUT keep the stock. Add the noodles to the other stuff in the bowl.

*here you can sub pre-made vege broth, homemade stuff, fake beef stock, anything like that really. Or you could use plain water. But since you need the stock or broth for the sauce later, this works well.

5 “dashes” of garlic powder**
5 “dashes” of ground ginger powder**
2 c of fake chicken stock (from cooking the udon)
2 tsp cornstarch
1 tbsp soy sauce
1/2 c light coconut milk
peanut oil
dash of curry powder

**original recipe calls for fresh garlic and ginger but I discovered at the last minute that my entire bag of pre-peeled garlic was moldy and I just prefer ground ginger to fresh – the flavour is more mellow to me.

Using the same pan as above, add a little peanut oil and the garlic and ginger powders. I didn’t measure these at all, just “dashed” it out into the pan. Stir it round for a minute. Add the cornstarch to the stock and stir well, then add to the pan, along with the soy sauce. Bring to a boil (covered), then let it cook for about 3 mins. Stir in the coconut milk and turn off the heat. Taste and add a dash of curry powder if you feel it needs a bit more flavour. ¬†Fold in all the vege and noodles. Serve in bowls.

Asparagus and Broccolini Salad


Another one from 101 Cookbooks. The only change I made was to add the champagne vinegar – I’ve had a bottle of it sitting in the cupboard for months now, unopened, and I was a little short on lemon juice. Also I just really love vinegar.

1 bunch of broccolini
1 bunch of asparagus
a handful of radishes

2-3 tbsp lemon juice
3 tbsp oil
generous pinch of salt
1 shallot
1/4 c pine nuts
1 tbsp champagne vinegar

chop the broccolini and asparagus into bite sized pieces. Heat a pan on medium, with a little peanut oil and a big pinch of salt. Toss in the veggies, and coat. Let cook for a minute or two with the lid on the pan, turn off the heat and leave covered while you prep everything else.

Use a mandoline to slice paper thin pieces of radish and set aside.

Throw all the dressing ingredients into a food processor and pulse – just so it’s chunky, not smooth.

Drain the veggies – there will be liquid in the bottom of the pan – and then add the dressing and toss. Serve with the shaved radish on top.

This made a great accompaniment to reheated leftovers of the creamy broccoli and rice casserole from last night.