When Yiming Lin – an ethnographer gave me a challenge, I knew I couldn’t let it down. I am a very competitive person by nature – hello! Food Network Champion AND Quibi Dishmantled Winner over here! Only the real ones will know that second one. Yiming mentioned that one of the most popular dishes at his parents restaurant in Tampa “Saki Sushi” is their Salt & Pepper Squid. I like anything cooked Salt & Pepper style – it’s a zesty, spicy and crunchy Chinese stir fried dish. I’ve tried salt & pepper tofu before, so I know the flavor profile. The unique aspect of this dish are the chili peppers – sichuan peppercorns have a flavorful and numbing characteristic, versus an intense heat. To emulate the squid texture and tentacles (can’t believe I’m writing these words in one of my recipe descriptions!) we used earth’s very own enoki mushrooms. Tune in to see how we transfer this dangly shroom into a squidtacular delight! Plus we pair it with a deliciously nourishing bowl of Veggie Manchurian Noodles from my book The Modern Tiffin! Watch Episode 3 of MAKE IT VEGAN now – only on my YouTube!

Grateful to have Mill supporting our series, to helping me keep these episodes (and my home!) food waste free. With no smell, easy clean-up and sleek design, having Mill as my kitchen sidekick is a no brainer! Discover MILL – your at-home food recycler to help keep food out of landfills.

Salt & Pepper “Squid”:

• 2 whole Enoki Mushrooms – broken into small pieces 
• 1/4 cup All Purpose Flour
  
• 1 tbsp Cornstarch
• Heavy Pinch of Kosher Salt
  
• 1/2 tsp Sichuan Peppercorn Powder
• 1/4 tsp White Pepper Powder
• Pinch of Flakey Salt – for garnish 
• 5-6 Cloves Fresh Garlic – minced
• 2 Stalks of Green Onions – minced
  
• 2 Fresh Red Chili Peppers – chopped
  
• 2-3 Whole Dried Red Chili Peppers – Cayenne or Sichuan variety
  
• Neutral Oil – for frying 

Method:

1. Preparing the mushrooms is key – using a damp cloth, make sure to clean off any dirt or debris on the mushrooms. Next, trim the bottom tougher/muddier ends of the enoki mushrooms. Pull the mushroom apart to create mini enoki mushroom bunches, making sure each segment stays intact.

2. In a large wok or skillet, add a thin later of neutral oil and place over medium heat. While the oil is heating up, please the flour + cornstarch + kosher salt + sichuan peppercorn powder + white pepper and mix. Dip the enoki mushrooms into the flour mixture to coat thoroughly. Place gently into the hot oil and fry on each side about 5 minutes until golden and crispy. Remove onto a sheet tray, sprinkle with flakey sea salt and allow to cool.

3. In the same wok, add in the garlic, green onions, red chilies and dry chilies. Toss until the oil is soaking up the flavors – about 1 minute. Toss in the crispy enoki mushrooms and toss to coat. Place onto a serving dish.

4. Serve with Veggie Manchurian Noodles and you have yourself an amazingly delicious dinner! Enjoy!