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Asparagus and Shiitake Sauté Recipe

Asparagus and Shiitake Sauté Recipe



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Servings

Served with rice, this asparagus and Shiitake mushroom sauté is a 10-minute vegetarian dinner

Ingredients

  • Scallions, chopped

  • Garlic, chopped

  • Ginger, peeled, chopped

  • Shiitake caps

  • Asparagus, chopped into 1-inch pieces

  • Chiles, sliced

  • Oyster sauce

Recipe Preparation

  • Sauté chopped scallions, garlic, and peeled ginger in vegetable oil. Add shiitake caps, 1-inch pieces raw asparagus, and sliced chiles and sauté until tender. Toss with oyster sauce; cook about 1 minute more.

Reviews Section


    • 12 ounces spaghetti
    • 4 tablespoons butter, divided
    • 2 tablespoons extra-virgin olive oil
    • 1/2 cup thinly sliced shallots (about 4)
    • 1 pound fresh shiitake mushrooms, stemmed, sliced
    • 6 tablespoons fresh lemon juice
    • 1 3/4 cups vegetable broth
    • 1 tablespoon grated lemon peel
    • 1 pound asparagus, tough ends trimmed, cut crosswise in thirds
    • 1/4 cup chopped fresh chives
    • 4 ounces shaved Asiago cheese*
    1. Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
    2. Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots sauté 1 minute. Add shiitake mushrooms sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
    3. Pour sauce over pasta toss to coat. Top with shaved Asiago and serve.
    1. *Available at some supermarkets, and at Italian markets and specialty food stores.

    Rinse shiitakes thoroughly and palce them in a bowl. Cover with water and soak a few hours or overnight. If you’re in a hurry, cover with boiling water and soak 20 minutes. Once the mushrooms are rehydrated, remove stems and strain the soaking water into a bowl.

    Halve chicken breasts lengthwise, then slice into ½-inch thick pieces. Mix marinade ingredients and spices together in a bowl. Add meat and mix to ensure each piece of meat is covered. Let rest 15 minutes at room temperature.

    Remove tough bottom ends of asparagus and slice, at an angle, into ½-thick pieces.

    Mix remaining ingredients together in a small bowl. Set aside.

    Heat a wok on medium-high. Melt fat and add drained shiitakes, then sauté for 1 minutet. Add chicken and stir with a spatula to ensure they don’t stick together. Set meat and mushrooms aside on a plate when they are almost cooked. Leave fat in the wok.

    Increase heat to maximum, add scallion and ginger, and cook for 10 seconds. Incorporate sliced asparagus. Add chicken and mushrooms, then sauce ingredients. Continue cooking for 1 minute.


    Using Sesame Oil

    I like to use some of the sesame oil to sauté the vegetables, and keep some for drizzling over at the end, as the heat can diminish the rich sesame flavor, so adding a bit more to serve keeps the wonderful nutty flavor strong.

    The toasted sesame seeds are optional, but they really take only an extra 2 minutes, and they make this simple dish look and taste a notch above everyday.

    Other simple things you could do to bump up the flavor are adding a bit of minced garlic or shallots to the vegetables as you sauté them, and or some fresh minced ginger. Scallions are also nice sprinkled on at the end.

    And having said that, the simplicity of this dish is lovely, and it rounds out any kind of Asian meal beautifully.

    What to Serve with Shiitake Mushroom and Asparagus Stir Fry:

    Like this recipe? Pin it to your favorite board on Pinterest.

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    Recipe Summary

    • 2 pounds fresh asparagus
    • 8 bacon slices
    • 3 cups sliced shiitake mushrooms (about 7 oz.)
    • ¼ cup chopped shallots
    • ⅛ to 1/4 tsp. dried crushed red pepper
    • ½ teaspoon freshly ground black pepper
    • ¼ teaspoon salt

    Snap off and discard tough ends of asparagus. Cut asparagus into 1 1/2- inch pieces. Cook asparagus in boiling salted water to cover in a Dutch oven over medium-high heat 4 minutes or until crisp-tender drain. Plunge into ice water to stop the cooking process drain and set aside.

    Cook bacon in a large skillet over medium-low heat until crisp remove bacon, and drain on paper towels, reserving 1 1/2 Tbsp. drippings in skillet. Discard remaining drippings. Crumble bacon.

    Sauté mushrooms and shallots in hot drippings over medium-high heat 5 minutes or until shallots are tender. Add asparagus and crushed red pepper sauté 1 to 2 minutes or until thoroughly heated. Stir in crumbled bacon, 1/2 tsp. black pepper, and 1/4 tsp. salt.


    Soba Salad with Asparagus and Shiitake Mushrooms

    Soba noodles with shiitake mushrooms, asparagus, scallions, and nori tossed in a home-made ponzu sesame dressing. Soba noodles are Japanese buckwheat noodles—healthy and delicious!

    Ingredients

    • 1 package (10-13 Oz. Package) Soba Noodles
    • 1 bunch Asparagus, Sliced
    • 8 ounces, weight Shiitake Mushrooms, Stemmed And Sliced
    • ¼ cups Lemon Juice
    • ¼ cups Rice Vinegar
    • 3 Tablespoons Sesame Oil
    • 3 Tablespoons Soy Sauce (1 Tablespoon For Sautéing, 2 Tablespoons For The Dressing)
    • 2 Tablespoons Sugar
    • ¼ teaspoons Salt And Pepper, to taste
    • ½ cups Scallions, Diced
    • 1 whole Sheet Of Nori (Roasted Seaweed)

    Preparation

    1. Bring a pot of lightly salted water to a boil. Boil the soba noodles until al dente, about 5-10 minutes. Drain and rinse with cold water.

    2. In a greased non-stick pan, sauté the mushrooms and asparagus with 1 tablespoon soy sauce. Set aside on a plate to let cool.

    3. In a bowl, mix lemon juice, rice vinegar, sesame oil, sugar, and remaining 2 tablespoons soy sauce until the sugar is dissolved. Add salt and pepper to taste. Toss the soba noodles, mushrooms, asparagus, and scallions with the sauce.

    4. Cut the nori into 4 equal pieces length-wise. Cut across the short width of each nori strip in little pieces about 1 cm thick. Place on top of the salad to garnish (see photo).


    Ingredients

    • 3 1⁄2 cups (875 ml) rich chicken or vegetable broth
    • 1⁄2 cup (5 g) dried bonito flakes
    • 1 large egg
    • 1⁄2 pound (250 g) fresh ramen noodles
    • 2 teaspoons Asian sesame oil
    • 4 fresh shiitake mushrooms, about 1 1⁄2 oz (45 g), stems removed, then sliced
    • Kosher or sea salt
    • 1⁄2 cup (70 g) fresh or frozen shelled edamame
    • 2⁄3 cup (70 g) diagonally sliced asparagus tips, in slices 1⁄4 inch (6 mm) thick
    • 1⁄4 cup (65 g) white miso
    • 1⁄4 cup (30 g) minced green onion, white and pale green part only
    • Shichimi togarashi (Japanese seven-spice blend), for garnish

    Asparagus and Shiitake Mushroom Risotto

    Add oil into a pan over a medium heat. Add chopped shallot and cook for 2-3 minutes until they are softened. Then add the crushed garlic and cook for another minute before adding sliced shiitake mushroom. Sauté mushroom for another 4 minutes until they are softened. Add arborio rice and turn up the heat. Keep stirring until the rice is incorporated evenly with the other ingredients. Cook for another 6 minutes, until the rice is lightly toasted with a golden colour. Add asparagus and keep stirring. Add stock. Stir well and wait for most of the liquid to be absorbed before adding more water &ndash it will take about 20 minutes to cook the rice. Putting the lid on will help speed up this process. Add asparagus and keep stirring. Once the rice is cooked, add the Lee Kum Kee Premium Light Soy Sauce to taste. Stir well then remove from heat. Serve, garnish with the grated Parmesan cheese and parsley and enjoy.

    Recipe: Asparagus And Shitake Summer Rolls

    Sweet, spicy and salty flavors combine to create an addictive appetizer that also is fun to make. Working with the rice paper rounds takes some finesse at first, but stick with it, and you&rsquoll have a very delicious and very attractive dish to share. We encourage experimenting with different vegetable combinations, too. Let what&rsquos ready in your garden be your guide!

    Asparagus and Shiitake Summer Rolls
    Yields 10 rolls

    3 tablespoons finely chopped onion
    1 small garlic clove, minced

    3/4 teaspoon dried red pepper flakes
    1 teaspoon vegetable oil
    3 tablespoons water

    1 tablespoon creamy peanut butter

    1 tablespoon hoisin sauce

    1 teaspoon tomato paste

    3/4 teaspoon sugar

    4 ounces bean thread or rice noodles (cellophane noodles)

    1 tablespoon vegetable oil

    1/2 pound shiitakes, remove stems and slice remaining portion

    2 tablespoons soy sauce

    1 large sweet potato, steamed and cut into batons

    1 pound asparagus, trimmed, steamed and halved lengthwise
    (12) 8-inch rice-paper rounds, plus additional in case some tear

    1. Cook onion, garlic and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, for 1 minute, and then cool.

    2. Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.

    3. Heat vegetable oil in sauté pan. Add shiitakes and soy sauce. Cook for 2-3 minutes. Transfer to bowl.


    4. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels. 5. Top rice paper round with even parts noodles, sweet potato, asparagus and shiitakes. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.

    6. Continue until all of the rice wrappers have been used. Serve rolls halved on the diagonal.


    Watch the video: Πώς καθαρίζουμε τα σπαράγγια και τα κάνουμε ομελέτα;. Γαστρονόμος (August 2022).