Sweet & Sour Air-Fried Mushrooms and Plant-Based Chicken
A crispy, tangy, and savory stir-fry featuring mushrooms and plant-based meat, coated in a bold homemade sauce.
This vibrant dish pairs crispy air-fried mushrooms and meat alternatives with a glossy, sweet-and-sour sauce. Perfect for weeknight dinners, it delivers bold flavor with minimal effort — ideal when you want something fast, satisfying, and just a little indulgent.
The sauce balances tangy vinegar with savory soy sauce and the subtle warmth of Shaoxing wine, rounded out with brown sugar. Stir-fried garlic, ginger, and vegetables give it crunch and aroma, while the quick-cooked plant-based protein delivers bite.
Serve it hot with jasmine rice or noodles. A reliable go-to when you want takeout-style flavor at home — with less grease and more control.
Ingredients
sauce
- 30 ml ketchup
- 30 ml Shaoxing wine
- 30 ml rice vinegar
- 30 ml soy sauce
- 45 ml brown sugar
- 30 ml water
- 2 tsp cornstarch
stir fry
- 400–500 g mix of plant-based meat and/or mushrooms (This works great)
- 15 ml vegetable oil
- 4 garlic cloves, minced
- 2 tsp minced fresh ginger
- 1 small white onion, chopped
- 1 bell pepper, chopped
Instructions
- Combine plant-based chicken or mushroom pieces with oil and a pinch of salt in a large bowl. Let marinate for 10 minutes.
- Add cornstarch and stir to coat evenly, leaving some dry cornstarch visible.
- Meanwhile, mix all sauce ingredients in a small bowl and stir until smooth.
- Heat oil in a large skillet over medium-high heat. Add garlic and ginger; stir until fragrant.
- Add marinated plant-based protein and cook until golden brown and crispy, about 5–7 minutes.
- Add onion and bell pepper; cook for 1 min.
- Stir sauce again and pour into the pan. Stir until thickened.