General Tso's Lion's Mane

1/4 CUP CORNSTARCH
1 TBSP GINGER MINCED
2 CLOVES GARLIC MINCED
1/2 TSP RED CHILI FLAKES
OIL FOR FRYING

FOR THE SAUCE
3 TBSP RICE VINEGAR
3 TBSP SOY SAUCE
2 TSP HOISIN SAUCE
1/4 CUP WATER
3 TBSP SUGAR OR 2 TBSP HONEY
1 TBSP CORNSTARCH
1 CLOVE GARLIC MINCED

- WHISK THE RICE VINEGAR, SOY SAUCE, HOISIN SAUCE, WATER, SUGAR    AND 1 TBSP CORNSTARCH IN A SMALL BOWL.
- ADD THE LION'S MANE TO A PAN WITH HOT OIL AND FRY UNTIL CRISPY.
- REMOVE THE MUSHROOMS AND DRAIN ALL BUT 1 TBSP OF OIL.
- ADD THE CHILI FLAKES, GINGER AND GARLIC AND COOK UNTIL              FRAGRANT, ABOUT 30 SECONDS.
- ADD BACK THE COOKED MUSHROOMS AND THE SAUCE COATING THE        MUSHROOMS EVENLY.
- STIR FOR ABOUT 30 SECONDS UNTIL THICKENED.
- SERVE IMMEDIATELY OVER RICE, NOODLES, VEGETABLES, ETC.