Peking Tacos

For this recipe you can use my homemade Szechaun sauce but you can also use an alternative. Also, it’s really worth trying to find some king oyster mushrooms but portobellos work well.

If you haven’t made any Szechuan sauce yet. You’ll need to make a quick version of it.

You’ll need:

• 20ml tamari or soy sauce

• 20ml vinegar (I used Chinese Black Vinegar)

• 10g sugar (I used brown)

• ⅔ tsp Chinese 5 spice powder

• 30ml water

Next:

• 300g king oyster or portobello mushrooms slice them into long slices around 4mm thick

Place your Szechuan sauce and mushrooms in a small pan and simmer at a low temperature until there’s no liquid left or all the liquid is glue-like.

Let them cool down until you can touch them without burning yourself.

In the meantime, you’ll need:

• 6 corn tortillas or wheat tortillas warmed through

• Hoisin sauce

• ⅓ large cucumber cut into 3mm batons

• 3 Spring onions shredded

You’ll need to layer each taco. With the tortilla on the bottom:

• 1 tbsp of hoisin sauce

• 4 batons of cucumber.

Get these prepared as you need to serve the mushrooms when they’re crispy.

Then:

Get your cooked mushrooms and douse them in the sauce. Then you’ll need:

• Corn starch (around 80g)

Dab the cooked mushrooms in corn starch and set aside ready to fry.

Place around 4 tbsp of vegetable oil in a frying pan and heat to a very high temperature. This stage is to make the outer layer as crispy as possible.

When you’re frying, turn over the mushrooms, if you’re using tongs, you can feel when the mushrooms become super crispy. Make sure not to burn them, though!

Add them to your tacos with spring onions, and enjoy!