"A top-notch dish with gutsy ﬂavours, which are sometimes found lacking in vegetarian cooking," says Atlas chef Charlie Carrington. "The ‘meatiness’ comes from the earthy umami of the shiitake mushrooms and the malty smokiness of the black vinegar (also called Chinkiang vinegar)."
"Make sure you really blister the beans to get the right crunch and texture."
150ml grapeseed oil
16 shiitake mushrooms, roughly sliced
2 garlic cloves, minced
2cm piece fresh ginger, minced
60ml (¼ cup) soy sauce
20ml Chinese black vinegar
100g crushed peanuts
500g green beans
This is an edited extract from The Atlas Cookbook byCharlie Carrington, published by Hardie Grant Books, $39.99. Available where all good books are sold.
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