Tearing oyster mushrooms into ragged, bite-sized pieces creates the perfect surface area for soaking up a glossy marinade of soy, honey, ginger and garlic. Once threaded onto skewers and baked at high heat, they transform into golden, caramelised morsels with a satisfyingly meaty chew that rivals any traditional kebab, edges catching and crisping beautifully in the oven.
While the mushrooms roast to perfection, turn your attention to the salad that will balance the warmth of the skewers with cool, refreshing crunch. Slice bok choy stems into neat rounds and toss them with celery and cucumber half-moons. A bright dressing of toasted sesame oil, rice vinegar, and a whisper of Thai chilli cuts through the richness without overwhelming the delicate flavours of the vegetables.
Gather Round
Serve the skewers on a generous platter alongside bowls of fluffy jasmine rice generously drizzled with extra sesame oil and a pinch of salt. Dollop the chive-flecked mayonnaise into a small dish for dipping, and shower everything with crushed salted peanuts for a final flourish of texture and salt.
It is a vibrant, hands-on supper that brings the bustling energy of East Asian street food straight to your kitchen table, best enjoyed with friends and plenty of napkins to hand.
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