This recipe is so simple and quick, but looks as though it has taken ages to make. The mushrooms are cooked in cornflour, giving a rich, meaty and chewy texture. The sweetness from the caramelised fresh ginger and garlic, paired with the acidity of the rice wine vinegar and soy sauce, complements them perfectly. Add a kick of spice with sriracha hot sauce for a dish that is packed with flavour and incredibly satisfying.

Serves: 2
Prep time: 5 minutes
Cooking time: 15 minutes

240g shiitake mushrooms, thickly sliced
3 tbsp cornflour
2 tbsp groundnut oil
½ tsp water
1 tbsp sesame oil
2 garlic cloves, finely chopped
3cm piece fresh ginger, finely chopped
2 tbsp light brown sugar
4 tbsp dark soy sauce
2 tbsp rice wine vinegar
1 tsp sriracha, or to taste
1 spring onion, finely sliced
250g cooked basmati rice
1 tsp sesame seeds, to serve

Put the mushrooms in a bowl, sprinkle two tablespoons of the cornflour over the top and toss everything together with your hands, making sure the mushrooms are well covered. Pour the groundnut oil into a wok or pan and, once nice and hot, tip in the mushrooms and fry for four to six minutes, until cooked through and slightly crisp on the outside. Set aside.

Spoon the remaining tablespoon of cornflour into a small dish and mix with the water. Wipe the wok with kitchen paper and put it back on a low heat. Pour in the sesame oil, add the chopped garlic and ginger, and cook for about a minute to release the aromas. Sprinkle over the sugar and stir until caramelised – about two minutes more. Increase the heat slightly and pour in the cornflour mix, soy sauce and rice wine vinegar, then stir for another minute until the sauce has thickened slightly. Stir the sriracha into the sauce. Tip the cooked mushrooms back into the pan, stir for 1-2 minutes to warm through and cover in the sauce.

Serve the chewy mushrooms over hot basmati rice, garnished with the sliced spring onion and sprinkled with sesame seeds.