Ingredients

Steps

• Combine the flour, Chinese five spice powder, and salt in a bowl.
• Dredge the oyster mushrooms in the spice mixture until fully coated.
• Heat vegetable oil in a deep pan and fry mushrooms for 5 minutes until crisp.
• Drain the mushrooms on kitchen paper and keep them warm.
• Simmer chili, star anise, ginger, rice vinegar, and sugar until syrupy.
• Cool the syrup and whisk in the olive oil.
• Stir chopped plums into the dressing mixture.
• Toss the watercress and cucumber in the dressing to coat.
• Plate the salad and top with pickled ginger and crisp mushrooms.