Start by preparing the wet batter. In a shallow bowl, combine dairy-free milk, chickpea flour, white rice flour, garlic powder, salt, and black pepper. Whisk until you achieve a thick, pancake-like consistency. If the batter thickens too much as it sits, simply add a teaspoon of water to loosen it up.
Now, let’s move on to the dry batter. In another shallow bowl, mix together white rice flour, corn starch, salt, and black pepper. This mixture will provide the final crispy coating.
Next, take your oyster mushrooms and tear them into shreds by hand. You don’t need to wash them as they grow on trees, not in soil, so they’re usually quite clean.
Set up your workspace with the wet batter on one side and the dry mix on the other. Dip each shredded mushroom piece into the wet batter, ensuring it’s evenly coated. Using your fingers often makes this easier than a fork or spatula!
Transfer the battered mushrooms into the hot oil, ensuring not to overcrowd the pan. Fry for about two minutes, flipping occasionally. They should turn a beautiful golden color and become crispy.
While the mushrooms are frying, prepare the sauce. Peel and mince ginger and garlic. In a small bowl, combine corn starch, orange juice, orange zest, cane sugar, soy sauce, sriracha, and rice vinegar. Mix thoroughly to create your sauce.
In a saucepan, heat a tablespoon of oil over medium heat. Add the minced garlic and ginger and sauté for one to two minutes until fragrant. Then, pour in the prepared sauce mixture and stir well. Allow it to cook for a few minutes until the sauce thickens.
Now, let’s combine! It’s recommended to coat the mushrooms per serving for maximum crispiness. Take a quarter of the sauce and add it to a warm skillet. Add a serving of the fried mushroom strips (about two ounces or eight to ten strips) and mix well. Serve immediately over steamed rice or your choice of grain for a delightful meal.
