Vegan Miso & Shiitake Pearl Couscous with Homemade Chili Oil
Recipe (2 servings
Ingredients:
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 reduced-sodium soy sauce or tamari (for a gluten-free option)
1 ½ tbsp vegan white miso paste
White pepper, to taste
350 ml boiling water
For Chili Oil:
2 tsp chili flakes
1 garlic clove, minced
1 tsp minced ginger
1 green onion (white part), finely sliced
50 ml neutral oil (e.g., vegetable or canola oil)
1 tsp Chinese black vinegar (you can also use lime juice instead, but I recommend the black vinegar)
1 tsp reduced-sodium soy sauce or tamari
To Top With:
The vegan chili oil
Green onions
Roasted sesame seeds
Instructions:
For Vegan Chili Oil:
Heat the neutral oil in a pan until it reaches around 110°C (230°F).
Place all the ingredients except for the vinegar and soy sauce in a heatproof bowl.
Pour the hot oil over the ingredients in the bowl. Stir well.
Add the Chinese black vinegar (or lime juice) and reduced-sodium soy sauce or tamari. Stir again.
Set the vegan chili oil aside to cool completely.
For Pearl Couscous:
Heat the sesame oil in a pan. Add minced garlic and ginger and stir-fry over medium heat for about 60 seconds.
Add the chopped Shiitake mushrooms and continue to fry until they start to brown.
Stir in the reduced-sodium soy sauce or tamari, vegan white miso paste, and white pepper. Mix well and stir-fry for another minute.
Add the pearl couscous and fry for another 30 seconds.
Pour in the boiling water. Bring the mixture to a boil.
Cover the pan and let it simmer over low heat for 10-12 minutes or until the pearl couscous is tender.
Mix the couscous and mushroom mixture well before plating.
To Serve:
Plate the cooked pearl couscous and mushroom mixture.
Top it with the homemade vegan chili oil.
Garnish with finely sliced green onions and roasted sesame seeds.
Serve and enjoy your Vegan Miso & Shiitake Pearl Couscous with Homemade Chili Oil!
