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Middle East meets East Asia in this Miso & Shiitake Pearl Cous Cous with Homemade Chili Oil! Umami packed with a spicy kick✨ Sending Love❤️, Sey
By legallyplantbased

RECIPE (2 servings)
For Pearl Couscous:
1 cup pearl couscous
150 g fresh Shiitake mushrooms, chopped
2 garlic cloves, minced
1 tbsp minced ginger
2 tsp sesame oil
2 tbsp light soy sauce
1 ½ tbsp white miso paste
white pepper to taste
350 ml boiling water
(Salt to taste if needed, soy sauce & miso is enough for me)

For Chili Oil:
2 tsk chili flakes
1 garlic clove, minced
1 tsp minced ginger
1 green onion (white part), finely sliced
50 ml neutral oil
1 tsp Chinese black vinegar (you can also use lime juice instead but I recommend the black vinegar)
1 tsp light soy sauce

Top with:
The chili oil, green onions and roasted sesame seeds

– Start with chili oil. Heat oil in a pan to around 110 C / 230 F. Place all ingredients except for vinegar and soy sauce in a heat proof bowl and pour the oil on top. Stir and add vinegar and soy sauce, stir again and set to the side to cool completely.
– Heat sesame oil in a pan, add garlic and ginger, stir-fry over medium heat 60 seconds, add shiitake mushrooms. Fry until the mushrooms are starting to brown, add soy sauce, miso paste and white pepper. Mix well and stir-fry for another minute. Add pearl couscous and fry for another 30 seconds, then add the water.
– Bring to a boil, then cover and let simmer over low heat 10-12 minutes or until pear cous cous is tender.
– Mix before plating and top with the chili oil, green onions and roasted sesame seeds.
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