This recipe inspired by the famous tongue-numbing #sichuan specialty – Suancai Fish Recipe will surely whet your appetite. We’ve swapped the fish with an assortment of mushrooms which gives you the meaty flavour. But the soul of this recipe is really the soup base.
▶ #RICEPATHY #MilletRice milk 500g
▶ Pickled mustard greens 100g
▶ Bean sprouts 100g
▶ Straw mushrooms 50g
▶ King Oyster mushrooms 150g
▶ Fresh black fungus 50g
▶ Coriander
▶ Chilli 1 piece (optional)
▶ Sichuan pepper oil
▶ Salt (adjust according to taste)
【Steps:】
1. Wash and drain the fresh black fungus.
2. Boil the straw mushrooms to remove any bitterness. Drain and set aside.
3. Wash the pickled mustard greens. Then heat them without oil until they are dry.
4. Cut the king oyster mushrooms into slices. Then heat them without using oil until they are dry. Add a bit of oil and fry them until they turn golden brown.
5. Add oil to a hot wok and fry the pickled mustard greens and bean sprouts. Add the chilli (if using) and RICEPATHY millet rice milk. When the milk boils, turn off the heat and let it sit for 5-10 minutes to allow the pickled mustard greens to release its flavours
6. Add the straw mushrooms, king oyster mushrooms and fresh black fungus. Reheat until it boils. Splatter Sichuan pepper oil and coriander over the soup.
7. This soup goes well with udon or glass noodles.
