~Jan Bachman
Sauce 2 T rice wine vinegar 1 t sesame oil 2 T tamari or soy sauce 1 t hot chile sauce 1/2 t crushed red pepper 1 clove minced garlic 1 t finely grated ginger Ingredients 2 bunches trimmed broccolini or baby broccoli 1 T olive oil 2 cups shitake mushrooms, stems trimmed, cut in half 1/2 cup small sweet peppers, diced kosher salt and black pepper to taste 2 T sliced green onions 1 t sesame toasted sesame seeds Directions Combine all sauce ingredients in a small bowl, set aside. In a medium saucepan with salted boiling water, blanch the broccolini until bright green and tender, about 3 minutes. Drain, place in a bowl of ice water, and set aside. Heat 1 T of olive oil over medium-high heat in a wok or large sauté pan. Add the mushrooms and sauté for 3 minutes. Add peppers to the pan and sauté for 1 minute. Add the broccolini and cook for 1 minute. Reduce the heat to low and add the sauce, toss the vegetables and cook for 2 minutes. Season with salt and pepper. Transfer vegetables to a dish. Pour some of the sauce over the top and garnish with green onions and toasted sesame seeds. Works well over basmati rice with grilled salmon.
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