"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
- In a wok or frying pan over a medium–high heat, warm 50 ml of the oil. Sauté the mushrooms until lightly coloured, then remove from the heat and chop them into a rough mince. Set aside.
- In the same pan, over a high heat, warm another 50 ml of oil and fry the garlic and ginger until golden and crispy. Add in the soy sauce and vinegar and the shiitake mushrooms, and cook, stirring, until the mushrooms are cooked. Mix in the crushed peanuts and set aside.
- Again, place the same pan over the highest possible heat and pour in the remaining oil. When the oil is hot, stir-fry the beans until the skin blisters but the beans aren’t overcooked.
- Pile the beans and peanut and shiitake crumble onto a plate to serve.
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.