Wednesday, July 18, 2007

Garden recipes

Here are two of my favorite recipes that use lots of produce. The stir-fry in particular is great for whatever is in abundance. Feel free to alter according to your tastes.

Garden oyster stir-fry

8 oz oyster mushrooms
Several bunches tender greens (bok choy, mustard greens, etc.)
4 medium carrots
sesame oil
low-salt soy sauce or tamari
green onions, chopped

cooked noodles or rice (I prefer brown basmati)

Chop the mushrooms and carrots into bite-sized pieces. Get a cast-iron pan very hot. Drizzle in a little of the oil, then quickly put the mushrooms in. Sprinkle a little salt on them as you fry the mushrooms. When they are golden brown, remove them to a bowl or plate drizzle them with the soy sauce. Put in the carrots. Stir the carrots occasionally. When their edges start to brown, add minced garlic and ginger to taste (start with one teaspoon of each) and a half-teaspoon soy sauce (more to taste if you wish) and fry until the garlic starts to brown. Add to the mushrooms. Reduce heat and add the greens, torn into pieces. Add a little soy sauce and cover until steamed slightly, then uncover and stir-fry until dark green and tender. Add carrots and mushrooms and stir to mix. Taste and add more soy to taste.
Serve over rice or noodles and garnish with the green onions. Serves two.

Oyster mushroom salad

Select bunches of very young oyster mushrooms for this recipe. For the salad I prefer a mix heavy in spinach or tatsoi.

8 oz oyster mushrooms
olive oil
four big handfuls mixed salad greens
honey mustard salad dressing

Toss the salad greens with a few drops of olive oil and serve into salad bowls.

Tear the mushroom bunches apart into smaller bunches of three to four mushrooms each. Heat a cast-iron pan until quite hot and drizzle with olive oil. Add mushrooms, sprinkle with salt and pepper and fry until starting to soften.
Serve onto the bowls of salad greens and drizzle with the dressing.
Serves two.

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