Vegetarian Mock Eel
Ingredients
- 3 ounces dried shiitake mushrooms, stems removed ⓘ
- 2 cups boiling water (or enough to cover) ⓘ
- 1 tablespoon Canola oil, for frying ⓘ
- 3 tablespoons cornstarch plus 1/2 teaspoon, divided ⓘ
- 2 scallions, thinly sliced ⓘ
- 1 1/2-inch piece ginger, peeled and mince ⓘ
- 3 tablespoons soy sauce ⓘ
- 2 tablespoons sugar ⓘ
Instructions
- Combine mushrooms and water in a bowl; let sit until softened, about 10 minutes. Drain mushrooms and squeeze dry. (Save the mushroom soaking liquid: You can add it to your next soup or sauce. Just save it in the fridge in a covered container and find a use for it in about a week-or freeze it for up to 3 months.) Using scissors, starting from the outside perimeter and turning the mushroom, cut one long 1/4-inch strand of mushroom. Don't worry if it breaks, but the goal is to get it as long as possible.
- Heat 2 inches of oil in a flat-bottomed wok or frying pan with sides until it reads 350° F on a deep-fry thermometer. Toss mushrooms with 3 tablespoons of cornstarch, making sure to shake off any excess cornstarch. Working in batches, fry mushrooms until crisp, 1 to 2 minutes. Transfer mushrooms to paper towels to drain. Make a slurry by mixing together 1/2 teaspoon cornstarch plus 1 teaspoon water.
- Discard all but about 1 tablespoon oil from wok; heat over medium-high. Cook three-quarters of scallions and the ginger until fragrant, about 30 seconds. Add soy sauce, sugar, and 1 tablespoon water (you could also use vegetable or chicken stock here).
- Slowly add slurry; cook, stirring constantly, until thickened, 1 to 2 minutes (if it is too thick, add more water). Stir in reserved mushrooms; cook 1 minute. Transfer to a serving platter; garnish with remaining scallions.
Nutrition & Diet Analysis (per serving)
394
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).