Cabbage & Bean Sprouts with Shiitakes
I'm sad to see I am nearly out of garlic! It has held up very well, and I didn't store it carefully at all. Next year I will have to be sure to stash some more.
This sounds a little complicated, but it's all just a matter of keeping things apart until the right moment - it's really very fast and easy to make - just a quick side dish with lovely crunchiness, and how can anyone not love garlic and shiitakes?
4 servings
20 minutes - 10 minutes prep time
6 to 8 dried shiitake mushrooms
1/2 cup water
1 tablespoon cornstarch or arrowroot
2 tablespoons tamari or soy sauce
2 cups shredded cabbage
3 cups bean sprouts
1 tablespoon olive oil
2 cloves of garlic
Put the shiitakes with the 1/2 cup of water into a pot, and bring to a boil. Cover and remove from the heat. Let sit 10 minutes. Lift out the shiitakes and reserve the soaking liquid. Cut the stems from the shiitakes and discard them - that would be stems, not shiitakes.
Meanwhile, mix the starch with the tamari in a measuring cup and set it aside. When the shiitake soaking liquid is cool, add it to the measuring cup with enough cold water to make 1/3 cup.
Peel and mince the garlic, shred the cabbage, and rinse and drain the bean sprouts.
Cook the cabbage in a little water until crunchy-tender. Drain it and set it aside. Put the oil in the pot and sauté the garlic until fragrant and just starting to colour. Add the bean sprouts and cook for about 3 minutes, stirring constantly, until they are hot and softened. Add the cabbage and the shiitakes, and heat through, stirring regularly.
Stir up the starch mixture, and pour it over the vegetables. Cook them for a minute or two longer, still stirring, until the sauce thickens.
This sounds a little complicated, but it's all just a matter of keeping things apart until the right moment - it's really very fast and easy to make - just a quick side dish with lovely crunchiness, and how can anyone not love garlic and shiitakes?
4 servings
20 minutes - 10 minutes prep time
6 to 8 dried shiitake mushrooms1/2 cup water
1 tablespoon cornstarch or arrowroot
2 tablespoons tamari or soy sauce
2 cups shredded cabbage
3 cups bean sprouts
1 tablespoon olive oil
2 cloves of garlic
Put the shiitakes with the 1/2 cup of water into a pot, and bring to a boil. Cover and remove from the heat. Let sit 10 minutes. Lift out the shiitakes and reserve the soaking liquid. Cut the stems from the shiitakes and discard them - that would be stems, not shiitakes.
Meanwhile, mix the starch with the tamari in a measuring cup and set it aside. When the shiitake soaking liquid is cool, add it to the measuring cup with enough cold water to make 1/3 cup.
Peel and mince the garlic, shred the cabbage, and rinse and drain the bean sprouts.
Cook the cabbage in a little water until crunchy-tender. Drain it and set it aside. Put the oil in the pot and sauté the garlic until fragrant and just starting to colour. Add the bean sprouts and cook for about 3 minutes, stirring constantly, until they are hot and softened. Add the cabbage and the shiitakes, and heat through, stirring regularly.
Stir up the starch mixture, and pour it over the vegetables. Cook them for a minute or two longer, still stirring, until the sauce thickens.
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