Mock Eel | Saveur
Meaty shiitake mushrooms mimic the texture of eel in this sticky-sauced stir-fry from Portland, Oregon, restaurant BTU Brasserie.
Ingredients
- 7 oz. dried shiitake mushrooms, stems removed
- 6 cups boiling water
- Canola oil, for frying
- <sup>1</sup>⁄<sub>2</sub> cup cornstarch
- 3 scallions, thinly sliced
- 1 (1") piece ginger, peeled and minced
- <sup>1</sup>⁄<sub>3</sub> cup soy sauce
- <sup>1</sup>⁄<sub>4</sub> cup sugar
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