Wednesday, September 16, 2015

Chayote with Woodear Mushrooms 佛手瓜拌麻油黑木耳

The hot summer days usually spearhead me to do the minimal, especially in the kitchen. Moreover, a vegetable salad (e.g. Gado Gado, Broccoli Mushroom Salad) is easier and more comforting on the stomach when one loses appetite in the scorching heat. It might be a salad in name but in my kitchen, salad does not always mean raw vegetables tossed in a bowl finished off with a dressing.

Look at the recipe, how it is prepared - you might want to classify it a stir-fry or saute?

Did I say preparing vegetable julienne (e.g Zucchini Noodles "Zoodles" with Mushrooms) became a breeze ever since I got hold of this simply nifty gadget - the vegetable peeler.

You can choose to blanch the chayote and carrots altogether, however carrots are better off when sauteed in a little oil as the beta-carotene will be better absorbed in the body.

Chayote with Black Woodear Mushrooms 佛手瓜拌麻油黑木耳
3 cloves garlic, finely minced
1 chayote, julienned, blanched, set aside
10-15 fresh woodear mushrooms, sliced
1/2 cup julienned organic carrots
1-2 tsp sesame oil
1tsp organic apple cider vinegar
Some sliced red chili

Directions: Saute garlic, carrots, chili in a little cooking oil. Add the woodear, stir-fry for about 2-3 minutes. Add sesame oil and vinegar and immediately turn off heat. Lightly toss the woodear mushrooms and serve on bed of blanched chayote juliennes. Toss to combine like a salad when served as side-dish.

Sharing with Hearth and Soul

Tag: ,

An Escape to Food on Facebook