These nourishing dinner bowls from the Vegan Asian: A Cookbook place mushrooms center stage. Swap up the bowls to your liking by switching the rice for noodles or topping with avocado, fresh cilantro, and a squeeze of lime.
What you need:
¼ cup soy sauce
2 tablespoons packed dark brown sugar
1½ teaspoons grated fresh ginger
1 teaspoon gochujang
2 tablespoons toasted sesame oil
3 cloves garlic, minced
⅓ cup finely grated Asian pear
1 teaspoon toasted sesame seeds
¼ teaspoon black pepper
1 pound king oyster mushrooms, sliced in half horizontally and shredded
1 tablespoon neutral oil
1 small onion, thinly sliced
½ cup shredded lettuce
2 cups steamed rice
1 cup vegan kimchi
½ cup chopped scallions
2 tablespoons sesame seeds
What you do:
- For the sauce, into a large bowl, whisk soy sauce, brown sugar, ginger, gochujang, sesame oil, garlic, pear, sesame seeds, and black pepper. Add shredded mushrooms and mix until evenly coated.
- In a large cast-iron skillet over medium-high heat, warm oil. Once hot, add onion. Sauté for 2 to 3 minutes, or until onion is translucent and lightly browned. Add marinated mushrooms and remaining sauce and cook for 7 to 8 minutes, or until sauce is absorbed and mushrooms are lightly browned.
- Remove from heat and serve hot, divided into bowls with fresh lettuce, steamed rice, and kimchi. Top with chopped scallions and sesame seeds.