Cantonese Sweet and Sour Lion's Mane Mushroom with Bell Peppers and Pineapple 粵式糖醋猴頭菇炒彩椒菠蘿

A classic Cantonese sweet and sour dish, reimagined with tender lion's mane mushrooms replacing meat. The mushrooms are lightly fried until golden, then tossed with vibrant bell peppers, tangy pineapple, and crunchy cashew nuts in a balanced sweet and sour sauce. A delightful vegetarian main course often served with steamed rice.

Nutrition (per serving)

Ingredients

• 300 grams Lion's Mane Mushroom
• 1 Red Bell Pepper, cored and cut into 1-inch squares
• 1 Green Bell Pepper, cored and cut into 1-inch squares
• 150 grams Pineapple chunks
• 50 grams Roasted Cashew Nuts, unsalted
• 3 cloves Garlic, minced
• 1 inch Ginger, peeled and minced
• 2 tablespoons Scallions, chopped
• 4 tablespoons Vegetable Oil, divided
• 3 tablespoons Cornstarch, divided
• 4 tablespoons Granulated Sugar
• 4 tablespoons Rice Vinegar
• 3 tablespoons Ketchup
• 1 tablespoon Light Soy Sauce
• 1/2 cup Water or Vegetable Broth
• 1/2 teaspoon Salt
• 1/4 teaspoon White Pepper

Steps

1. Prepare Lion's Mane Mushroom. If fresh, gently squeeze out excess water, then tear into bite-sized pieces. If dried, rehydrate according to package instructions, then squeeze out all water. Toss mushroom pieces with a portion of cornstarch, salt, and white pepper until lightly coated.
2. Prepare the Sweet and Sour Sauce. In a bowl, whisk together granulated sugar, rice vinegar, ketchup, light soy sauce, and water or vegetable broth. Set aside.
3. Fry the Lion's Mane Mushroom. Heat vegetable oil in a wok or large frying pan over medium-high heat. Add coated lion's mane mushroom pieces and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
4. Sauté Aromatics and Vegetables. Discard most of the oil from the wok, leaving a small amount. Add minced garlic and minced ginger. Stir-fry until fragrant. Add red bell pepper and green bell pepper. Stir-fry until slightly tender-crisp.
5. Combine and Thicken. Add pineapple chunks and fried lion's mane mushroom to the wok. Stir the prepared sweet and sour sauce and pour it over the ingredients. Bring to a simmer. In a small bowl, mix the remaining cornstarch with a splash of water to create a slurry. Pour the slurry into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
6. Finish and Serve. Stir in roasted cashew nuts and chopped scallions. Toss everything gently to combine. Serve immediately with steamed rice.

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