Ginger Soy Sautéed Mushrooms,Warm Baby Bok Choy Salad, and Spicy Grilled Tempeh
- At May 29, 2009
- By megan
- In Baby Bok Choy, Grilled, Hazel Dell, Mushrooms, tempeh
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I love the mushrooms from Hazel Dell, based in Fort Collins, CO. Here I have some shiitake and cinnamon cap mushrooms I bought at the farmer’s market. It was my first experience with the cinnamon cap variety, but I’ve never been disappointed with any mushroom from Hazel Dell, so I thought I’d give them a try.
This particular meal is comprised of mushrooms sautéed in a garlic, ginger, soy sauce; baby bok choy (also from the farmer’s market) sautéed with onion, garlic, and shredded carrot; and my Spicy Grilled Tempeh.
For the mushrooms:
- 1/2 pound mushrooms
- 1 TB butter
- 1TB olive oil
- 3 cloves garlic
- 1/4 cup soy sauce
- 2 TB ground ginger
- 1/2 cup white wine (whatever is open in the house)
- 1 or 2 leaves of mustard greens
Heat the butter and olive oil. Slice the mushrooms in half and add them to the hot oil. Start to sauté them for a few minutes before adding the garlic. As the mushrooms soften, add the soy sauce and ginger. Let them cook a bit and add the wine to keep them moist. They should be done in 10 minutes or so. Garnish with chopped mustard greens for a little extra kick.
Meanwhile, prepare the “Spicy Grilled Tempeh” according the the recipe from the. This dish is very fast and pairs well with many different Asian inspired dishes, so I use it frequently, as you will begin to notice.
For the baby bok choy and carrots:
- one bunch of baby bok choy (a bunch the size of a very small head of lettuce)
- 1 TB olive oil
- 2 cloves garlic
- 1/2 yellow onion
- 1/2 cup water
- soy sauce
- 1 carrot, shredded
Heat the oil and slice the baby bok choy. Separate the really green leafy parts from the stalky, celery-like part. Add the onion to the hot oil and soften. Then add the stalky part from the bok choy and cook for a few minutes before adding the garlic and the rest of the bok choy. Add a little water and the soy sauce, mix, and cover a few minutes. The baby bok choy will turn a vibrant green. Mix in the shredded carrot, and serve.
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