Crisp oyster mushroom salad Archive

Name: Crisp oyster mushroom salad Archive
Ingredients: 100g/3Â½oz plain flour; 50g-150g/2oz-5Â½oz Chinese five spice powder, for dredging; salt and freshly ground black pepper; 400g/14oz fresh oyster mushrooms, cleaned and rinsed thoroughly, patted dry, torn; vegetable oil, for deep frying; 1 red chilli, seeds removed, finely chopped; 1 star anise; 1 tsp ground ginger; 100ml/3Â½fl oz rice vinegar; 100g/3Â½oz caster sugar; 100ml/3Â½fl oz olive oil; 200g/7oz fresh plums, stones removed, finely chopped; 250g/9oz watercress leaves; 1 cucumber, cut in half lengthways, seeds scooped out with a spoon, chopped into batons approx 7.5cm/3in long; 1 tbsp pickled pink ginger (available from some Asian supermarkets), to serve

beebrecipes.co.uk

Crisp oyster mushroom salad with Chinese five spice and plum dressing. Quick prep & cook, perfect for a vegetarian treat.

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Ingredients

100g/3Â½oz plain flour
50g-150g/2oz-5Â½oz Chinese five spice powder, for dredging
salt and freshly ground black pepper
400g/14oz fresh oyster mushrooms, cleaned and rinsed thoroughly, patted dry, torn
vegetable oil, for deep frying
1 red chilli, seeds removed, finely chopped
1 star anise
1 tsp ground ginger
100ml/3Â½fl oz rice vinegar
100g/3Â½oz caster sugar
100ml/3Â½fl oz olive oil
200g/7oz fresh plums, stones removed, finely chopped
250g/9oz watercress leaves
1 cucumber, cut in half lengthways, seeds scooped out with a spoon, chopped into batons approx 7.5cm/3in long
1 tbsp pickled pink ginger (available from some Asian supermarkets), to serve