Who else sometimes craves past guilt-ridden and meat-filled Chinese takeaways? I do. I’m talking about piles of fried rice with sticky sweet sauces, piled high with crispy pieces of unidentifiable meat.
My mushroom and ackee alternatives should satisfy your cravings and definitely won’t leave you feeling as guilty as before!
Ackee Fried Rice with Pulled Hoisin Mushrooms
A Vegan Take on a British-Chinese classic with a side of goma-ae broccoli
Ingredients
Method
- If you are making your own hoisin sauce, do this now.
- Start by scoring the mushrooms and then rub in the Chinese 5 spice with the oil. Place in an oven dish with a lid and stick in the oven at 180 degrees (fan oven) for 1 hour. During this time, get on with making the broccoli and rice.
- Steam your broccoli until cooked and allow to cool whilst making your goma-ae sauce.
- To make you goma-ae, place the sesame seeds in a frying pan and toast until they are fragrant and look a bit darker.
- Place your sesame seeds in a mortar and pestle and grind to a fine powder, then add the other ingredients until you have a sauce. Add water to make it thinner if you wish. Pour on to the broccoli and allow to cool – this is great eaten cold.
- Cut springs onions for the rice and rinse the ackee to get rid of the salty brine.
- After one hour, take the mushrooms out of the oven and pull them apart with two forks – it is easiest to pull them lengthways down the mushroom. You should end up with stringy bits of mushroom that look quite meaty.
- Add the hoisin sauce and put back in the oven for 10 minutes without the lid.
- Heat both the oils for the rice in a wok/large frying pan until very hot.
- Add the rice and heat through, stirring often to avoid it sticking.
- Add in the tamari and the spring onions until incorporated.
- Throw in the ackee, heat through and voila
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