Doubanjiang mushrooms

Name: Doubanjiang mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: ½ small onion, roughly chopped; 75g pickled mustard greens, roughly chopped (available in most Asian specialist supermarkets); 3 tbsp vegetable oil, plus extra for deep-frying; 2 garlic cloves, crushed; 350g chestnut mushrooms, roughly chopped; 1 carrot, cut into matchsticks; 1½ tbsp black vinegar; 1 tbsp light soy sauce; 1 tbsp douchi (fermented salted black beans, available in most Asian specialist supermarkets); 1 heaped tbsp doubanjiang paste (chilli bean sauce, available in most Asian specialist supermarkets); ½ tbsp ground ginger; ¼ tsp white pepper; 8 small wonton wrappers (available in most Asian specialist supermarkets); 500g hummus; 1 tbsp snipped chives, to serve

Preparation and cooking time
- Prep:20 mins
- Cook:25 mins
Easy
Serves 4

Ingredients

½ small onion, roughly chopped
75g pickled mustard greens, roughly chopped (available in most Asian specialist supermarkets)
3 tbsp vegetable oil, plus extra for deep-frying
2 garlic cloves, crushed
350g chestnut mushrooms, roughly chopped
1 carrot, cut into matchsticks
1½ tbsp black vinegar
1 tbsp light soy sauce
1 tbsp douchi (fermented salted black beans, available in most Asian specialist supermarkets)
1 heaped tbsp doubanjiang paste (chilli bean sauce, available in most Asian specialist supermarkets)
½ tbsp ground ginger
¼ tsp white pepper
8 small wonton wrappers (available in most Asian specialist supermarkets)
500g hummus
1 tbsp snipped chives, to serve

Method

STEP 1
Tip the onion and mustard greens into a blender, and pulse for 1-2 mins or until finely broken down. Set aside.
STEP 2
Heat the oil in a large frying pan over a medium heat and cook the garlic for 2 mins until fragrant and golden. Add the onion mix. Cook for 5 mins until soft. Stir in the mushrooms and carrots. Cook for 6-8 mins until all the veg has softened.
STEP 3
Add the vinegar, soy, douchi, doubanjiang, ginger and white pepper, stirring to combine, and cook for 6-7 mins or until the mixture has thickened and most of the liquid has evaporated. Remove from the heat, set aside and keep warm.
STEP 4
Heat a 3cm depth of oil in a deep pan over a medium heat until it reaches 170C or a cube of bread dropped in browns within 30 seconds. Line a large plate with kitchen paper.
STEP 5
Fry the wonton wrappers in batches (you should be able to fit about three at a time) for 15-20 seconds on each side, or until deeply golden brown, crisp and bubbly. Remove to the prepared plate using a slotted spoon and leave to drain.
STEP 6
Spread the hummus over a large serving platter and top with the mushroom mixture. Sprinkle over the chives and serve with the crispy wonton wrappers on the side for dunking.