Doubanjiang mushrooms
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- ½ small onion, roughly chopped
- 75g pickled mustard greens, roughly chopped (available in most Asian specialist supermarkets)
- 3 tbsp vegetable oil, plus extra for deep-frying
- 2 garlic cloves, crushed
- 350g chestnut mushrooms, roughly chopped
- 1 carrot, cut into matchsticks
- 1½ tbsp black vinegar
- 1 tbsp light soy sauce
- 1 tbsp douchi (fermented salted black beans, available in most Asian specialist supermarkets)
- 1 heaped tbsp doubanjiang paste (chilli bean sauce, available in most Asian specialist supermarkets)
- ½ tbsp ground ginger
- ¼ tsp white pepper
- 8 small wonton wrappers (available in most Asian specialist supermarkets)
- 500g hummus
- 1 tbsp snipped chives, to serve
Method
- STEP 1
Tip the onion and mustard greens into a blender, and pulse for 1-2 mins or until finely broken down. Set aside.
- STEP 2
Heat the oil in a large frying pan over a medium heat and cook the garlic for 2 mins until fragrant and golden. Add the onion mix. Cook for 5 mins until soft. Stir in the mushrooms and carrots. Cook for 6-8 mins until all the veg has softened.
- STEP 3
Add the vinegar, soy, douchi, doubanjiang, ginger and white pepper, stirring to combine, and cook for 6-7 mins or until the mixture has thickened and most of the liquid has evaporated. Remove from the heat, set aside and keep warm.
- STEP 4
Heat a 3cm depth of oil in a deep pan over a medium heat until it reaches 170C or a cube of bread dropped in browns within 30 seconds. Line a large plate with kitchen paper.
- STEP 5
Fry the wonton wrappers in batches (you should be able to fit about three at a time) for 15-20 seconds on each side, or until deeply golden brown, crisp and bubbly. Remove to the prepared plate using a slotted spoon and leave to drain.
- STEP 6
Spread the hummus over a large serving platter and top with the mushroom mixture. Sprinkle over the chives and serve with the crispy wonton wrappers on the side for dunking.
