Plant-Based
Button mushrooms coated in a crispy hemp seed crust, served with fresh ribboned vegetables tossed with bean shoots and coriander.
1. Combine 3 tsp sugar, 3 tbsp sesame oil, 3 tbsp soy sauce and 2 tbsp vinegar in a bowl. Set aside.
2. Use a vegetable peeler to ribbon the cucumber and carrots. Slice radishes and spring onions. Chop coriander. Toss together with bean shoots and half the dressing.
3. Cut larger mushrooms in half. Toss with 2 tbsp dressing to coat. Heat frypan over medium-high heat with 1 tbsp oil. Cook mushrooms for 2-3 minutes until golden. Take off heat and toss with hemp seeds.
4. Serve crispy mushrooms with remaining dressing for dipping and salad on the side.
2. Use a vegetable peeler to ribbon the cucumber and carrots. Slice radishes and spring onions. Chop coriander. Toss together with bean shoots and half the dressing.
3. Cut larger mushrooms in half. Toss with 2 tbsp dressing to coat. Heat frypan over medium-high heat with 1 tbsp oil. Cook mushrooms for 2-3 minutes until golden. Take off heat and toss with hemp seeds.
4. Serve crispy mushrooms with remaining dressing for dipping and salad on the side.
Continental Cucumber 1
Carrots
 2
Radishes
 1/3 bunch *
Spring Onions 1/4 bunch *
Coriander 1/2 packet (30g)
Bean Shoots 1 bag (250g)
Button Mushrooms 1 punnet (500g)
Hemp Seeds 1 packet (80g)
* Ingredient also used in another recipe
From your pantry:
oil (for cooking), sesame oil, soy sauce (or tamari), sugar (of choice), red wine (or rice wine) vinegar
Carrots
 2
Radishes
 1/3 bunch *
Spring Onions 1/4 bunch *
Coriander 1/2 packet (30g)
Bean Shoots 1 bag (250g)
Button Mushrooms 1 punnet (500g)
Hemp Seeds 1 packet (80g)
* Ingredient also used in another recipe
From your pantry:
oil (for cooking), sesame oil, soy sauce (or tamari), sugar (of choice), red wine (or rice wine) vinegar
