Vegan Squid Stir Fry with Green Peppercorn
Good For: Lunch, Dinner
We’re excited to share a vegan recipe of Cambodian stir-fry squid with green peppercorn. This dish is perfect for those who love seafood but don’t want to consume it. Typically cooked with squid, we’ve recreated this delicious dish using King Oyster mushrooms stir fried in a delicious tangy savory sauce with aromatic heat of Cambodia’s famous Kampot peppercorn! Serve with fluffy white or semi-milled jasmine rice and enjoy!
- 2 Large King Oyster Mushrooms (sliced into 4 cm pieces and scored to resemble squid)
- 1 onion (sliced into wedges)
- 4 cloves of garlic (crushed and minced)
- 1 tablespoon of sriracha
- 2 tablespoons of lime or lemon juice
- 1 tablespoon of crushed dried seaweed
- 1 cup of holy basil leaves
- 100 grams of fresh peppercorns (cut into 6cm pieces)
- 3 tablespoons of soy sauce
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 2 red bird’s eye chili pepper (sliced in half lengthwise and seeds removed)
- 2-3 tablespoons of vegetable oil
- 2 cups of fluffy white or semi-milled IBIS Rice
- In a wok and large frying pan, add mushroom, onions and stir-fry on a medium high heat until onions are translucent.
- In a small bowl, mix garlic, soy sauce, tamarind paste, lime/lemon juice, palm sugar, crushed seaweed and sriracha.
- Add mix, fresh peppercorn and chili into the pan and stir fry on medium high heat for 3-4 minutes, adding more oil if necessary.
- Add fresh holy basil leaves and stir fry for 1 minute
- Serve with fluffy white or semi-milled jasmine rice and enjoy!