Dinner at my parent’s house always includes one vegetable dish. This can be as simple as steamed broccoli or sautéed vegetable mix. For this week, we will make a simple dish of sautéed shiitake mushrooms, beansprouts and chives that is served at my family’s dinner. It is an easy and healthy way to add vegetables to your diet.
This recipe takes 20 minutes to make and is rated easy.
1 bunch of chives
1 lb. of beansprouts
6 dried shiitake mushrooms or fresh if available
2 tablespoons of minced garlic
1 tablespoon of diced onion
1 teaspoon of minced ginger
¼ teaspoon of sesame oil
4 teaspoons of soy sauce
2 teaspoons of vegetarian soup base
Extra Virgin Olive Oil (EVOO)
Rehydrate the mushrooms by soaking the dried shiitake mushrooms in a bowl of water for 15 minutes or until they plump up.
Cut the mushrooms into small slices.
Cut the chives into 2 inch segments.
Dice a few cloves of garlic to get approximately 2 tablespoons of garlic.
Heat enough EVOO to lightly cover the pan. Brown 1 tablespoon of garlic and 1 tablespoon of diced onion.
When the garlic starts to brown, add the shiitake mushrooms and season with 1 teaspoon of soy sauce and 1 teaspoon of ground pepper. Stir to incorporate the ingredients.
Add 1 teaspoon of minced ginger, 1 teaspoon of sugar, ¼ teaspoon of sea salt, 2 tablespoons of water, 1 teaspoon of soy sauce and 1 teaspoon of vegetarian soup base (optional). Stir to incorporate the seasoning. Remove from the pan and set aside.
Wipe the pan down with a wet paper towel. Add enough EVOO to lightly coat the pan. Brown 1 tablespoon of garlic.
When the garlic turns golden brown, add the beansprouts and chives.
Season with 2 teaspoons of soy sauce, 1 teaspoon of sugar and 1 teaspoon of vegetarian soup base (optional). Mix well.
Once the bean sprouts have wilted, add the mushrooms back to the pan.
Season with ¼ teaspoon of sesame oil and mix well. Remove from heat and serve with rice.
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