This vegetarian version of one of Beijing’s most popular street foods created by Woon Heng bursts with flavor and comes together quickly on the stove top.  Serve as an appetizer, or alongside rice and your favorite sautéed vegetables drizzled with chili oil or chili crisp. For more Asian plant-based recipes check out Woon-Heng’s website here. Ingredients 16 oz fresh lion’s mane mushrooms sugar water cooking oil Batter 2 tablespoons flour 3 tablespoons water Spice Mix ½ tablespoons cumin seeds 1 tablespoon cumin powder plus extra for topping 1 tablespoon chili powder plus extra for topping 1 tablespoon sesame seeds ½ teaspoon salt plus extra for topping ½ teaspoon mushroom seasoning Instructions…