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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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