STIR FRY
1/2 tsp. Ginger, grated
2 cloves Garlic, minced
3 Green Onions
3 c. Napa Cabbage, shredded
3 c. Shiitake Mushrooms, sliced
1/3 c. Bean Sprouts (I used mung beans)
3 oz. Buckwheat Soba Noodles, pre-cooked or dried (if using dried, cook according to manufacturer's directions before adding to the vegetables.)
Over medium heat add a little bit of oil to a large skillet, enough to coat the bottom. Add the garlic, ginger and green onions and saute' 30 seconds to a minute until fragrant. Add in the mushrooms and saute' another minute. Add cabbage and half of sauce. Cook another 5-7 minutes until cabbage has cooked down, stirring occasionally. Reduce heat slightly and add in bean sprouts, soba noodles and remaining sauce. Toss to combine and cook until heated through.
SPICY DRESSING
1.5 tsp. Toasted Sesame Oil
3/4 tsp. Olive Oil
2 tbsp. Seasoned Bean Paste
1.5 tsp. Rice Vinegar
3/4 tsp. Mirin
Combine all ingredients in a small bowl and whisk until completely combined.
Yummy Seasoned Bean Paste!
Slightly spicy and very salty. The market had one labeled spicy, but I didn't get it because I was scared I would burn my tongue off, which I'm sure I would've, because this one was just right. I also omitted using any salt or soy sauce because it was so salty on its own. The vinegar also helps to cut down some of the saltiness.
*I served this with a side of roasted kabocha squash.
No comments:
Post a Comment