This BARBACOA inspired recipe will SPICE UP your weekly menu

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Roughly chop the garlic, slice the white onion and dice the red onion, keeping the diced red onion aside.
2. Preheat the oven to 375°F.
3. Shred the king oyster mushrooms with a fork into a large bowl, roughly chop the caps and add them to the bowl. Add a pinch of salt, 1 tsp smoked paprika and the dark soy sauce, then mix well.
4. Spread the mushrooms on a parchment-lined baking tray and bake for 25 minutes.
5. Heat a sauté pan over medium heat. Add 1 tbsp chili oil, the garlic and the white onion, and sauté for 5–7 minutes.
6. Add the dried peppers and sauté for 4–5 minutes. Add 1/2 tsp salt, the cane sugar, cumin, sweet paprika, 1 tsp smoked paprika and oregano, and sauté for a couple of minutes.
7. Add the water and black vinegar, stir, bring to a boil, then lower to medium-low and simmer for 10 minutes, stirring well.
8. Carefully blend the mixture on medium to medium-high for about 10 seconds.
9. Take the mushrooms out of the oven when they are done.
10. Reheat the pan over medium heat. Add 2 tbsp chili oil and then the mushrooms, and sauté for 3–4 minutes. Add the blended mixture.
11. Stir well, cover and cook on medium-low for about 10 minutes. Stir again and turn off the heat.
12. Plate the mushrooms, top with the diced red onion and cilantro, and serve with lime wedges.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionMushroomRed onionLimeKing oyster mushroom