This is the vegan version of an amazing dish called Mực xào dứa with squid and pineapple. This version uses king oyster mushrooms instead of squid and seriously, it is just as good.
The ‘meaty’ chewy texture of the king oyster mushroom stem was a perfect replacement. We would gladly eat either version any day.
Nấm xào dứa • Sautéed Mushrooms & Pineapple
Course: MainCuisine: VietnameseDifficulty: Easy4
servings30
minutes40
minutes0
minutesA vegan version of Vietnamese sautéed squid and pineapple, this dish has a fun mix of chewy and crunchy textures, and a lovely sweet, acidic, umami combination of flavors.
Ingredients
200 g 200 King oyster mushrooms- the thicker the stem, the better
300 g 300 pineapple
110 g 110 leaf celery, a.k.a Chinese celery (you can also use the green tops of western celery)
2 2 stalks green onion
1/2 medium 1/2 white onion
2 tbsp 2 garlic – minced
2 tbsp 2 ginger – minced
2 tsp 2 bouillon powder (+ more to taste)
Vegan fish sauce or soy sauce
Red chillies (optional)
Directions
- Rinse and cut mushrooms into 1-1.5 cm thick slices.
- Peel, remove eyes, core, and cut pineapple into bite size wedges.
- Mince garlic.
- Peel and mince ginger.
- Cut white onion into thin wedges.
- Cut celery and green onions into 3-4 cm lengths.
- Heat half of the vegetable oil on medium in a large pan, add garlic and ginger. Sauté for a minute or so until fragrant.
- Add mushroom and season with vegan fish sauce/soy sauce. Sauté until soft. This should take about 5-7 minutes.
- Remove the mushroom to a bowl and set aside.
- Heat the remaining half of oil in the same pan.
- Add in white onion and pineapple. Sauté until the onion is translucent.
- Add in celery and green onion, along with the bouillon. Sauté until greens are wilted.
- Add the mushroom back in (with sliced chillies if you like spicy).
- Mix and cook for another 2-3 minutes, season with more bouillon and vegan fish sauce/soy sauce to taste.
- Remove from heat and serve with rice!
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