SWEET POTATO NOODLE STIR-FRY WITH CHOY SUM AND SHIITAKE MUSHROOMS
Provided by Mai Pham
Categories Leafy Green Mushroom Pasta Vegetable Side Stir-Fry Dinner Bok Choy Noodle Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Stir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes. Transfer to small dish.
- Mix next 5 ingredients in small bowl. Stir in green onions and 2 tablespoons toasted sesame seeds; season with salt and pepper. Transfer 3 tablespoons sauce to medium bowl and mix in mushrooms; marinate 15 minutes.
- Blanch choy sum, snow peas, and carrot in large pot of boiling salted water 1 minute. Using strainer, transfer vegetables to colander. Rinse with cold water and set aside to drain. Return water to boil; add noodles. Cook until just tender but still slightly chewy, stirring often, about 4 minutes. Drain, rinse with cold water, and drain again. Using kitchen shears, cut noodles crosswise in several places. (Sauce, mushrooms, vegetables, and noodles can be prepared 2 hours ahead. Let stand at room temperature.)
- Heat 1 tablespoon vegetable oil in heavy large nonstick skillet over medium-high heat. Add half of shallots; stir 30 seconds. Add mushroom mixture; sauté until tender, about 4 minutes. Scrape mushroom mixture into large bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add remaining shallots and stir 30 seconds. Add remaining sauce and noodles. Simmer until noodles absorb almost all sauce, stirring often, about 5 minutes. Add noodle mixture to bowl with mushrooms. Add choy sum, snow peas, and carrot; toss. Season with salt and pepper.
- Transfer stir-fry to large shallow bowl. Sprinkle with remaining 1 tablespoon sesame seeds and serve.
GLAZED SHIITAKES WITH BOK CHOY
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
- Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
- Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET POTATO NOODLES (JAPCHAE)
Provided by Cecilia Hae-Jin Lee
Categories Beef Dinner Lunch Meat Noodle Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 or 5 servings
Number Of Ingredients 14
Steps:
- Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
- Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
- In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.
More about "sweet potato noodle stir fry with choy sum and shiitake mushrooms recipes"
SWEET POTATO NOODLE STIR-FRY WITH CHOY SUM AND SHIITAKE …
From bonappetit.com
4/5 (1)Servings 4
- Stir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes. Transfer to small dish.
- Mix next 5 ingredients in small bowl. Stir in green onions and 2 tablespoons toasted sesame seeds; season with salt and pepper. Transfer 3 tablespoons sauce to medium bowl and mix in mushrooms; marinate 15 minutes.
- Blanch choy sum, snow peas, and carrot in large pot of boiling salted water 1 minute. Using strainer, transfer vegetables to colander. Rinse with cold water and set aside to drain. Return water to boil; add noodles. Cook until just tender but still slightly chewy, stirring often, about 4 minutes. Drain, rinse with cold water, and drain again. Using kitchen shears, cut noodles crosswise in several places. DO AHEAD Sauce, mushrooms, vegetables, and noodles can be prepared 2 hours ahead. Let stand at room temperature.
- Heat 1 tablespoon vegetable oil in heavy large nonstick skillet over medium-high heat. Add half of shallots; stir 30 seconds. Add mushroom mixture; sauté until tender, about 4 minutes. Scrape mushroom mixture into large bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add remaining shallots and stir 30 seconds. Add remaining sauce and noodles. Simmer until noodles absorb almost all sauce, stirring often, about 5 minutes. Add noodle mixture to bowl with mushrooms. Add choy sum, snow peas, and carrot; toss. Season with salt and pepper.
SWEET POTATO NOODLES THAT MAKE A PERFECT PASTA …
From greatist.com
JAPCHAE-INSPIRED AIP SWEET POTATO NOODLE STIR FRY
From healmedelicious.com
SPICY THAI PEANUT CHICKEN SWEET POTATO NOODLE STIR FRY
From ambitiouskitchen.com
EASY MUSHROOM NOODLE STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
JAPCHAE (KOREAN STIR-FRIED GLASS NOODLES) - MOMSDISH
From momsdish.com
SWEET POTATO GLASS NOODLE STIR-FRY WITH SHRIMP & BOK CHOY
From cookedandloved.com
SIMPLE STIR FRY CHOY SUM WITH SHIITAKE MUSHROOMS RECIPE
From youtube.com
JAP CHAE (STIR-FRIED SWEET POTATO NOODLES) RECIPE BY JUDY JOO
From foodandwine.com
SWEET POTATO NOODLE STIR FRY WITH CHOY SUM AND SHIITAKE …
From homeandrecipe.com
SWEET POTATO NOODLE STIR FRY RECIPES - STEVEHACKS
From stevehacks.com
SWEET POTATO NOODLE STIR-FRY WITH CHOY SUM AND SHIITAKE …
From mealplannerpro.com
SWEET POTATO NOODLE STIR FRY WITH CHOY SUM AND SHIITAKE …
From food-recipe.info
SWEET POTATO NOODLE STIR-FRY WITH CHOY SUM AND SHIITAKE …
From pinterest.com
SWEET POTATO NOODLE STIR-FRY WITH CHOY SUM AND SHIITAKE …
From pinterest.com
SWEET POTATO NOODLE STIR FRY WITH THAI PEANUT LIME SAUCE
From theendlessmeal.com
SWEET POTATO NOODLE STIR FRY - THE DEFINED DISH - RECIPES
From thedefineddish.com
SWEET POTATO NOODLE STIR FRY WITH CHOY SUM AND SHIITAKE …
From recipert.com
You'll also love