This dish is an alternative to rice cakes in spicy-sweet sauce. It was an interesting dish but I prefer the classic chilli sauce.
Tag Archives: mushroom
I used king oyster mushroom, rehydrated black fungus, rehydrated Shiitake mushroom, and chestnut mushrooms in this soup. I opted for vegetable stock and green onions. I also took the opportunity to use up some frozen spinach instead of adding fresh spinach.
In this recipe, sweet potato noodles are served with spinach, mushroom, carrot and onion. I thought it was quite tasty.
Since the author of the recipe had already taken liberties with the ingredients to make a fusion dish, I decided to replace the kale in the original with chard as I could not find any kale.
It was nice, but lacked sufficient seasoning, in my opinion. I ended up tempering cumin seeds, mustard seeds, garlic and chilli powder and adding it at the end, effectively doubling the seasoning.
When I saw this it looked like an interesting recipe, but I wanted to change it to make it vegan. I replaced the honey with agave syrup, and the anchovy with a rehydrated Shiitake mushroom. I also wasn’t convinced that my lime zest was safe to eat, so I used the juice instead.
The result was quite tasty, although because of the chile it requires careful use. Here are some of the ways I served it:
This isn’t completely authentic but the broth has a good taste and it is just packed with vegetables. I added Thai basil and lime to garnish, which the recipe didn’t call for. I only had 10 star anise on hand so that is what I used. For mushrooms I used chestnut and dried shiitake; I let the shiitake simmer the entire 40 minutes. The mixed root vegetables in my case consisted of just one carrot, and a purple one at that, hence the lovely hue of my broth. I left out the black pepper. For the green leaves I used chard/mangold which I cooked with the rice noodles, and cress.
I started these braised vegetables as if I was making a stir fry. I heated oil in a wok, and then poured it over Szechuan peppers, star anise, dried chilli pepper, roughly chopped garlic, roughly chopped ginger, and the white part of a spring onion. I then returned the oil to the wok and added carrot, chard, king oyster mushrooms and an aubergine. After tossing the vegetables in the oil, I added a little water and put the lid on the wok. I continued to cook it, stirring periodically and adding a little water as needed, until the vegetables were cooked. I then removed the lid and added a bit of soy sauce, some agave syrup, a touch of mirin and the green part of the spring onion. Once the liquid was gone I sprinkled it with sesame seeds and served it.