Asian Stir-Fry

A lovely way to put vegetables on the plate anytime of year, stir-fries are especially inviting during the summer months. Pretty much any vegetable you fancy can be tossed into the mix, and with Asian seasoning, you know you are in for a satisfying main or side. With temperatures soaring early this summer, my mood to labor over complicated dishes has subsided. As I've always noted, simplicity does not mean boring, especially when the naturally sweet taste of fresh vegetables, with a bit of seasoning, make their appearance on the dinner table. In this case, you have a virtually balanced meal with azuki beans adding a bit more substance. All you really need is some rice on the side for a satisfying and nourishing dinner.

Asian Stir-Fry

Recipe by Lisa Turner Cuisine: Asian Published on July 13, 2014 Simple colorful medley of fried vegetables, mushrooms and red azuki beans simmered in a zesty Asian-style tamari, ginger and chili sauce Print this recipe Sauce: 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 4 tablespoons tamari (soy) sauce 2 tablespoons rice vinegar 2 teaspoons coconut or brown sugar 1 tablespoon sriracha 1/2 teaspoon dried red chili flakes 1 tablespoon corn starch sea salt to taste Vegetables: 2/3 cup dried azuki beans (2 cups cooked) 1/2 tablespoon sesame oil 1 large shallot, finely chopped 6 shiitake mushrooms, sliced 6 button mushrooms, sliced 1 small carrot, cut into fine strips 1 red bell pepper, seeded and cut into strips generous handful of green beans, trimmed and cut into 1-inch pieces handful of bean sprouts 2 tablespoons toasted sesame seeds for garnish Instructions: Rinse the azuki beans and soak for 4 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender but not falling apart — roughly 40 minutes. Drain and set aside. Whisk together all of the ingredients for the sauce and set aside. Heat the oil in a heavy bottomed non-stick skillet over medium heat. When hot, add the shallot and sauté for a few minutes to soften. Raise the heat a few notches and add the mushrooms to the pan. Fry for another 5 minutes or so, until the mushroom are slightly browned and just begin to release their juices. Now add the carrot, red pepper, green beans and bean sprouts to the pan. Stir and fry for a few minutes. Add the sauce and simmer for another few minutes, stirring often, until the vegetables are just tender. Serve hot garnished with toasted sesame seeds along with a bed of hot fresh cooked jasmine rice. Makes 4 to 6 servings

Other quick fries you are sure to enjoy from Lisa's Kitchen:
Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans
Yunnan Stir-Fried Azuki Beans and Green Pepper
Butter Fried Corn with Potatoes, Beans, Peppers and Mushrooms
Pinto and Green Bean Fry with Millet

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Miso Noodle Soup with Mixed Vegetables and Paneer

Asian and Indian flavors come together here for one nourishing and stunning bowl of soup. White shiro miso nestles up with tender plump golden brown cubes of fried paneer cheese and loads of vegetables — snap peas, mushrooms, bean sprouts, red pepper, corn and kale. To fill it out even further, rice noodles make an appearance for an extra creamy bowl of bliss. My husband asked if I used coconut milk here, but it wasn't even necessary, as much as I adore adding coconut to soups and grains.

Miso adds a uniquely earthy and salty flavor to soup stocks, and it's an easy way to add plenty of protein to your soups as well. This is also a great soup for using just about any combination of vegetables you might have on hand.

Notes: I used two ears of fresh corn for this recipe. I roasted the corn in their husks directly on the middle oven rack for 30 minutes at 375°. When cool, remove the husks and shave the corn off the cob with a sharp knife. Roasting the corn helps bring out its natural sweetness. Frozen corn can also be used here — simply thaw it before adding it to the soup.

If you want to keep it vegan, fried tofu could be used in place of the paneer.

Miso Noodle Soup with Mixed Vegetables and Paneer

Recipe by Lisa Turner Cuisine: Asian Published on October 20, 2014 Creamy, flavorful miso noodle soup loaded with nourishing vegetables and fried pieces of paneer cheese Print this recipe Ingredients: 5 tablespoons sesame oil 12 oz (350 g) paneer cheese, cut into cubes 3 scallions, white parts, sliced 1-inch piece ginger, minced 1 large clove garlic, minced 2 red chilies, seeded and minced 1/2 oz (14 g) dried mixed mushrooms 4 tablespoons white (shiro) miso 3 1/2 tablespoons tamari (soy) sauce 5 to 6 cups vegetable stock or water a few handfuls of snap peas, trimmed and halved 4 button mushrooms, chopped a few handfuls of bean sprouts 1 red bell pepper, seeded and chopped 2 ears corn, roasted (1 1/2 cups frozen and defrosted) 2 cups fresh kale, trimmed and chopped 1 1 /2 cups dried rice noodles Instructions: Heat 3 tablespoons of the oil in a large non-stick frying pan over medium heat. When hot, add the paneer cubes and fry, turning occasionally, until browned on both sides. Remove and transfer to a plate lined with paper towel to soak up any excess oil. Meanwhile, soak the dried mushrooms in 2 cups of hot water for 30 minutes. Drain, reserving the soaking water. Roughly chop the mushrooms and stir the miso and tamari into the soaking water. Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat. When hot, add the scallions, ginger and garlic, and stir for a few minutes to soften. Add the chilies and fry for another minute. Now pour in the miso mixture and vegetable stock or water and bring to a boil. Stir in the peas, fresh and dried mushrooms, bean sprouts, red pepper and corn. Add the kale a few handfuls at a time until it begins to wilt. Stir in the rice noodles and cook, stirring often, until the noodles are tender. Stir in the paneer cubes, reduce the heat and simmer for a few minutes longer. Serve hot. Drizzle some hot sauce or sriracha over each serving if desired. Makes 6 servings

Other miso based soups to enjoy from Lisa's Kitchen:
Miso Soup with Wild Mushrooms
Mushroom, Miso and Seaweed Soup
Miso Vegetable Soup

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Roasted Broccoli with Miso-Tahini-Tamari Sauce

Good for you? Of course, and I'll happily munch on a few raw florets or pieces of the crunchy stalk myself, but broccoli is one of those vegetables that seems to need a little help to make it more appetizing for many people. Fortunately, that's really easy to do by roasting it and dressing it with a simple sauce.

Roasting broccoli brings out a lively sweet flavor that you may never know the vegetable had — far more intense than the slightly washed out taste of steamed or broiled broccoli. And roasting it also brings out an attractive vibrant green color and pretty contrasts in the slightly charred tips that make broccoli an even more appealing vegetable to put on the plate.

A plate of roasted broccoli may be quite appealing as it is, as far as I'm concerned, but after having gone through the only very slight trouble of roasting it I like to enhance it with a drizzle of a fresh and equally trouble-free sauce, like this easy-to-make, no-cook and big flavor Asian-style made with miso, tahini and tamari sauce and spiked with fresh ginger and a little cayenne for a bit of a kick. So simple and nourishing besides, you can put the sauce together while the broccoli is roasting for a delicious and healthy plate that takes no more than 30 minutes from start to finish. I served this with pan-fried teriyaki mushrooms and cashews for a lovely and simple light dinner.

You'll also have plenty of sauce if you're relatively sparing — enough to roast a second broccoli head or a head of cauliflower to go with it later in the week, as the sauce will keep for a week refrigerated in a tightly sealed container.

Roasted Broccoli with Miso-Tahini-Tamari Sauce

Recipe by Lisa Turner Cuisine: Asian Published on October 23, 2013 Quick, easy and attractive, roasted broccoli is dressed with a nourishing and tasty Asian-style miso and tahini dressing for a great light meal Print this recipe Ingredients: 1 head of broccoli, cut into florets and 1-inch pieces 2 tablespoons sesame or coconut oil 1/4 cup sesame seeds 2 green onions, green parts, thinly sliced Sauce: 1/4 cup spring water 1/4 cup white (shiro) miso 1/4 cup tahini 1 tablespoon rice vinegar 1 tablespoon tamari (soy) sauce 2-inch piece fresh ginger, finely grated 2 teaspoons honey 1/4 teaspoon cayenne 2 tablespoons sesame oil 1 tablespoon toasted sesame oil Instructions: Preheat an oven to 425° and line a baking sheet with parchment paper. Toss the broccoli with the sesame oil and arrange on the baking sheet. Roast for 15 minutes, turning the pieces once or twice. If you prefer your broccoli to be a little more tender, roast for 20 minutes. Meanwhile, toast the sesame seeds in small dry skillet or saucepan over low heat, turning occasionally, until golden brown, about 15 to 20 minutes. Combine the water, miso, tahini, rice vinegar and tamari sauce in a mixing bowl and let the miso and tahini soak in the liquid for a while to soften up. Mix together well, then stir in the ginger, honey, cayenne, and sesame oils. Arrange the roasted broccoli on plates and drizzle sauce over each serving. Scatter the toasted sesame seeds and slices of green onion over each plate and serve. Alternately, place the broccoli, toasted sesame seeds, green onions and sauce in a large mixing bowl. Toss all of the ingredients together and serve. Makes 4 servings

Other broccoli recipes you will enjoy:
Broccoli-Cauliflower Mornay
Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli
Curry-Laced Potato, Carrot and Broccoli Soup

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Teriyaki Mushrooms and Cashews

Fresh or dried, in any and all varieties, mushrooms are undoubtedly a weakness of mine, and so it was with some disquiet to find recently that I had gone two whole weeks without eating them in any substantial quantity! No wonder the craving hit with a vengeance. A breakfast out with a good friend failed to satisfy the need, yielding a very disappointing amount of miniscule mushrooms in a vegetable and egg skillet. So with a light dinner of an Asian-style roasted broccoli with miso-tahini-tamari sauce already mapped out, I decided to quickly fix the craving with these fast and easy teriyaki mushrooms to go along with the broccoli.

Quickly pan-fried over high heat to keep the juices in, these mushrooms are plump and tender and glazed in a simple and zesty homemade teriyaki sauce with a little garlic, ginger and dried red chili flakes to give them a delightful little kick. I really don't quite understand why anyone would bother with a store-bought teriyaki sauce when it's almost the easiest possible sauce to make at home with the quality ingredients you may already have in your pantry or can easily obtain — just a little tamari or soy sauce, rice vinegar and sugar. No more than 10 minutes prep and 10 minutes cooking, and you have a delicious and attractive side dish for any Asian-themed meal and a quick fix for mushroom lovers at that — double or triple the recipe if you're going to be feeding a few people. I also fried up some cashews and tossed them with the mushrooms to give the dish a little extra texture and because, well, fried cashews are always a treat in their own right.

Teriyaki Mushrooms and Cashews

Recipe by Lisa Turner Cuisine: Asian Published on September 25, 2013 Cashews and big plump pieces of fresh mushroom quickly pan-fried in a zesty and easy homemade teriyaki sauce — a great side dish for an Asian meal Print this recipe Ingredients: 3 tablespoons sesame oil 1/4 cup raw cashews, halved or coarsely chopped 1 tablespoon brown or coconut sugar 1 tablespoon tamari (soy) sauce 1 tablespoon rice vinegar 1/2 teaspoon dried red chili flakes pinch of cayenne (optional) 1 green onion, green and white parts, sliced 1 clove garlic, minced 1/2-inch piece fresh ginger, minced or grated 8 oz (225 g) white, cremini or shiitake mushrooms, coarsely chopped Instructions: Heat 2 tablespoons of the oil in a medium saucepan over medium-low heat. When hot, toss in the cashew pieces and fry, stirring frequently, for 5 to 10 minutes or until golden brown. Remove with a slotted spoon and set aside. Add the remaining tablespoon of oil and toss in the brown sugar, tamari sauce, vinegar, red chili flakes, cayenne if using, the white parts of the green onion, garlic and ginger. Stir for 1 or 2 minutes to dissolve the sugar, then turn up the heat to medium-high and add the mushrooms. Cook, stirring frequently, for 5 minutes or until the mushrooms are heated through. Add the cashews and toss to combine. Serve hot with the slices of green onion. Makes 2 servings

More mushroom goodness from Lisa's Kitchen:
Mushrooms Paprika (Houby Paprikas)
Stuffed Mushrooms with Goat Cheese
Thai Mushroom Soup with Coconut
Walnut Mushroom Spread

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Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Confronted the other day with the desire for an undemanding dinner, a crisper full of vegetables and the unexpected arrival of a package of fresh baby bok choy, I put together this simple Asian-style stir-fry. I don't very often cook with bok choy, but that should change soon after this dish — gently sautéed in sesame oil until tender but still crisp, bok choy has a wonderful fresh taste like green chard with a hint of cabbage. With fresh peppers, mushrooms and green beans, and seasoned with tamari sauce, toasted sesame seeds, fresh ginger and garlic and a hint of Chinese five-spice, this stir-fry is as satisfying as it is nourishing, and it's delightfully simple too. Try serving it with fresh cooked quinoa — the nutty flavor of this grain is a terrific accompaniment.

Chinese five-spice is a sweet, tangy and peppery blend of five spices used in many Asian recipes to enhance the flavor of vegetables and meats. Packaged varieties are easily available at any Asian grocer and many large supermarkets, but if you don't have it on hand you can substitute equal amounts or approximately equal-size pinches of ground star anise, ground cinnamon, ground cloves, ground fennel seeds and ground pepper (preferably Szechwan or white pepper).

Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Recipe by Lisa Turner Cuisine: Asian Published on June 14, 2013 A simple, delicious and healthy breakfast, lunch or light dinner of fresh bok choy sautéed with ginger, garlic, green beans, mushrooms and peppers, tossed with toasted sesame seeds and seasoned with tamari sauce Print this recipe Ingredients: 1 lb (450 g) bok choy or baby bok choy 2 tablespoons sesame seeds 2 tablespoons sesame oil 2 green onions, white and green parts, sliced 1 teaspoon fresh ginger, grated 1 clove garlic, minced 1 cup green beans, chopped 8 oz (225 g) button mushrooms, sliced 1/2 teaspoon five-spice 1 red bell pepper, seeded and chopped 2 jalapeños, seeded and chopped 1 teaspoon toasted sesame oil (optional) 2 tablespoons tamari (soy) sauce juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste (optional) Instructions: Cut the base of the bok choy stems and discard. Thoroughly rinse the bok choy under cold running water to remove any dirt or grit. Cut the leaves from the stems and set aside. Chop the stems into 1/2 inch pieces. Heat a large skillet or wok over medium heat. Add the sesame seeds and toss over heat for a few minutes until golden brown. Remove and set aside. Return the pan to the stove and toss in the sesame oil, wait a few moments, then swirl around to coat the bottom of the pan. Add the chopped bok choy stems, the white parts of the green onions, ginger, garlic, green beans and five-spice. Stir for 2 minutes then pour in the tamari and continue to stir for another 3 minutes or until the tamari has reduced. Now add the mushrooms, bok choy leaves, bell pepper and jalapeños, turn up the heat to medium-high, and continue to stir for another 5 minutes or until the mushrooms have softened and the vegetables are tender. Now add the lime juice and toasted sesame oil if using, and stir for a few minutes over the heat to let the vegetables absorb the liquid and for the excess to cook off. Remove from heat, stir in the toasted sesame seeds and salt and black pepper to taste. Serve right away with a scattering of the green parts of the green onions and some rice on the side or with runny fried eggs. Makes 4 servings

Other stir-fry ideas you will enjoy:
Quinoa Breakfast Hash
Tempeh Breakfast Hash-Up
Mushroom and Jalapeño Breakfast Hash
Black and Green Bean Corn Hash

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