A Vegan Sweet and Sour Pork 🍄🍄

Made a lion’s mane sweet and sour “pork”. This thicc mushroom has a stringy, dense texture, making it a great meat replacement. A classic Chinese American restaurant dish, now vegan and gluten free with this recipe. I think the mushrooms were juicier with oil frying but air fryer should work well too.

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Ingredients:

-1lb of lion’s mane mushrooms (or as much/little as you want)

-Cornstarch

-Tamari

-1/3 cup Ketchup

-1/3 cup water

-1.5 Tbs white vinegar

-1 Tbs sugar (you can use less if you want less sweet)

-Veggies (bell pepper, tomato, onion) You can also use as much or as little as you want.

-Canned or fresh pineapple

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Directions:

-Tear up mushroom into your preferred sizes

-Add enough Tamari to just coat the mushrooms and then enough cornstarch to coat again.

-Prepare the veg, cutting into large chunks will make it look more like it came from a Chinese restaurant

-Make the sauce. Combine ketchup, water, vinegar, sugar, and 1 Tbs cornstarch.

-Fry mushrooms until golden brown. Salt.

-Quickly char the veggies in high heat to give it some color and flavor, then remove from heat. Like a minute.

-Add sauce and cook down till thicc.

-Add veggies back in along with mushrooms

-Serve immediately with rice

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