Vegan tangsuyuk (sweet and sour dish)
Nothing beats eating a crispy, savoury dish, especially during the cold months. For this recipe, we decided to continue using mushrooms, a crucial ingredient in Komo products and our main ingredient for this meal. No need to pick between wanting to try something sweet or savoury as this sweet and sour recipe will satisfy your tastebuds! We hope you try and love this vegan recipe as much as we do.
Mush love, Komo
This recipe was inspired by the Youtube channel, 베지이즈 Vege is. It is a Korean-Chinese dish called Tangsuyuk. This recipe uses King Oyster Mushrooms as a meat substitute for deep frying and its sweet and sour sauce is either poured or dipped (depending on one's preference). The dish is also combined with a mixture of onion and bell pepper.
Find the video tutorial to this recipe here!
- 3 King Oyster Mushrooms
- 1 Red and yellow bell-peppers (each)
- Half an onion (Yellow or Red onions will do)
- Vegetable oil
Ingredients for the batter:
- 3 tablespoons of Starch powder
- 1/2 cup of Water
INGRedients for the MUSHroom marinade:
- 1 tablespoon of Soy sauce
- 1 tablespoon of Sesame oil
- 2 tablespoons of Starch powder
- Pepper to taste
Ingredients for the sweet and sour sauce:
- 1/2 cup of Water
- 2 tablespoons of Soy sauce
- 3 tablespoons of Oligo syrup (Substitute with Sugar, Maple syrup, or Honey)
- 2 tablespoons of Sugar
- 3 tablespoons of Vinegar
- 1/2 tablespoon of Ginger powder
Optional toppings: Sesame Seeds
1. Cut the king oyster mushrooms, onion, and bell peppers into pieces.
2. Place the king oyster mushrooms in a bowl and marinate it with soy sauce, sesame oil, starch powder, and pepper.
3. Prepare the batter by combining the starch and water in a separate bowl.
4. Heat up the oil in a pot. Once it gets hot enough, dip the marinated king oyster mushrooms in the batter and fry until crispy or slightly golden brown.
5. Once all of the king oyster mushrooms have been fried, prepare the sweet and sour sauce. Add the soy sauce, oligo syrup, sugar, vinegar, and ginger powder in a pan.
6. Wait for the sweet and sour sauce to boil then add in the onion and bell pepper. Let it boil for a few minutes.
7. Add in a spoonful of starch to the sauce for it to thicken then mix. Turn the heat off after.
8. Plate the fried king oyster mushrooms and pour the sweet and sour sauce over it or place the sauce in the side and dip. Top it with sesame seeds.
At Komo, we’re on a mission to share the love of plant-based foods and make plant-based meals a staple at every dinner table. We believe change can start with a single bite and through our comfort foods, we aim to make plant-based eating easy, wholesome, and hearty. We recently launched our shareworthy plant-based Lasagna, Shepherd’s Pie, Chickenless Pot Pie, Bolognese Sauce, and Taco Filling locally in Vancouver, BC.