Doubanjiang mushrooms

Instructions

1. Step 1

   Tip the onion and mustard greens into a blender, and pulse for 1-2 mins or until finely broken down. Set aside.

2. Step 2

   Heat the oil in a large frying pan over a medium heat and cook the garlic for 2 mins until fragrant and golden. Add the onion mix. Cook for 5 mins until soft. Stir in the mushrooms and carrots. Cook for 6-8 mins until all the veg has softened.

3. Step 3

   Add the vinegar, soy, douchi, doubanjiang, ginger and white pepper, stirring to combine, and cook for 6-7 mins or until the mixture has thickened and most of the liquid has evaporated. Remove from the heat, set aside and keep warm.

4. Step 4

   Heat a 3cm depth of oil in a deep pan over a medium heat until it reaches 170C or a cube of bread dropped in browns within 30 seconds. Line a large plate with kitchen paper.

5. Step 5

   Fry the wonton wrappers in batches (you should be able to fit about three at a time) for 15-20 seconds on each side, or until deeply golden brown, crisp and bubbly. Remove to the prepared plate using a slotted spoon and leave to drain.

6. Step 6

   Spread the hummus over a large serving platter and top with the mushroom mixture. Sprinkle over the chives and serve with the crispy wonton wrappers on the side for dunking.