Description
These Crispy Chili Garlic Mushrooms are a delightful vegan appetizer or side dish with a perfect balance of crunch and flavor. The mushrooms are coated in a crispy batter and tossed in a savory, spicy chili garlic sauce.
Ingredients
Scale
Mushrooms:
- 10 oz (280g) button or oyster mushrooms (cleaned and halved)
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup water (adjust as needed)
- oil for frying
For the sauce:
- 1 tbsp vegetable oil
- 4 garlic cloves (minced)
- 1 tbsp ginger (minced)
- 1–2 fresh red chilies (sliced)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or white vinegar
- 1 tbsp chili garlic sauce or sriracha
- 1 tsp sugar
- 2 tbsp water
- 1 tsp cornstarch mixed with 1 tsp water (slurry)
- chopped scallions or cilantro for garnish (optional)
Instructions
- Mushrooms: In a bowl, mix cornstarch, flour, salt, pepper, and water to form a smooth batter. Dip mushroom halves into the batter, letting excess drip off. Heat oil in a deep skillet or pan over medium-high heat. Fry the mushrooms in batches for 3–4 minutes until golden and crispy. Remove and drain on paper towels.
- For the sauce: Heat 1 tbsp oil in a separate pan. Sauté garlic, ginger, and red chilies for 1–2 minutes until fragrant. Stir in soy sauce, vinegar, chili garlic sauce, sugar, and water. Bring to a simmer. Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens slightly.
- Toss the crispy mushrooms in the sauce just before serving. Garnish with chopped scallions or cilantro if desired.
Notes
- Serve immediately for best crunch.
- Great as an appetizer or side with fried rice or noodles.
- For extra heat, add chili flakes or use bird’s eye chilies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
