Joan Nova finds inspiration for this vegetarian stir fry in leftovers and market finds.
By Joan Nova
If I’m not in a fresh market where one can select from a variety of mushrooms, the packaged blend advertised as Asian found in the produce section of most supermarkets fits the bill — and you might remember that Asian Mushrooms are purportedly good for your health. Pair them with whatever vegetables you have on hand and black beans. You’ll feel so healthy with all these good-for-you ingredients.
This is not ‘authentic’ Asian. It’s for the home cook. If you don’t have a wok, a hot skillet will do well too. It’s an easy dish. The key to the stir fry is cooking ‘quick’ and ‘hot’.
- Asian mushrooms
- scallion (1 for cooking, 1 for garnish)
- black beans
- broccoli slaw
- piece of dried red chili pepper minced
- chopped almonds
- pickled ginger
- noodles (I used whole grain linguine
- canola (or vegetable) oil
- sesame oil
- ponzu (soy) sauce
- pickled ginger
- splash of mirin
- rice vinegar
- Put water up to boil for noodles.
- Heat wok or skillet and add canola or vegetable oil.
- Add garlic and red chili pepper to flavor oil.
- Add splash of ponzu (soy) sauce and a splash of mirin.
- Then quickly add vegetables and cook for a few minutes.
- Drain noodles and toss in pan to thoroughly mix.
- Finishing touch: add drizzle of sesame oil, splash of rice vinegar, and a little pickled ginger, chopped onions, and almonds for topping.
Joan Nova is the publisher of FOODalogue: Meandering Meals, Musings + Travel which melds her lifelong passions for food, travel, photography and publishing. Her culinary style is bold and colorful with finishing touches that take each dish to the next level. She is an active participant in many online food organizations.