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.
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.
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.
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.
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.
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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