The saltiness and sourness of the soy sauce and vinegar differ from brand to brand, so adjust the flavour as needed.
This vegetarian version of the Filipino national dish is made with mushrooms, which give it a meaty texture and soak up all the delicious sauce.
- 60 ml (¼ cup) vegetable oil
- 500 g mixed mushrooms (including King oyster, swiss brown and button mushrooms), thickly sliced
- salt and black pepper, to taste
- 1 small onion, cut into thin wedges
- 3 garlic cloves, roughly chopped
- 125 ml (½ cup) coconut vinegar
- 1½ tbsp soy sauce
- 2 bay leaves
- ½ tsp whole black peppercorns
- ¼ bunch coriander, sprigs picked
- 1 long red chilli, thinly sliced (optional)
- steamed rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat 2 tablespoons of oil in a large, heavy–based frying pan over high heat. Cooking in batches if necessary, add the mushrooms, season well with salt and pepper and cook, tossing regularly for 3-4 minutes or until golden. Remove from the pan.
- Add the remaining tablespoon of oil to the pan and place over medium heat. Add the onion and garlic and stir for 3-4 minutes or until softened.
- Return the mushrooms to the pan with the vinegar, soy sauce, bay leaves and peppercorns. Bring to the boil, then reduce the heat to medium-low and cook, covered, for 10 minutes.
- Remove the lid and cook for another 5-7 minutes or until the liquid is reduced and the mushrooms are tender. Taste and adjust the seasoning if necessary. Transfer to a serving bowl, scatter with the coriander and chilli, if using and serve with steamed rice.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.