Rosie Makes An Asian Inspired Carrot Salad.

 The other day,

I made a Hot and Sour Soup.

I'd bought an assortment of mushrooms to use in the soup

and after all was said and done,

I found a package of enoki mushrooms 

that had gone MIA while I was doing the soup.

 

I'm taking care of the enokis today.

From this ...

 To this.

 Asian Salad

1 carrot

1 inch piece of ginger

handful of enoki mushrooms

1 tsp sesame oil

1 tsp sugar

1 TB sake

1 TB Tamari

1 TB toasted sesame seeds

1 TB roasted, unsalted peanuts, crushed (not shown)

 

 I julienned my carrot and ginger.

Cut off the bottom part of the enokis,

then cut in half.

Make two piles - bottom half and the cap half.

Separate stems in each pile.

(They're like string cheese.)

 

 I heated up the sesame oil

and added in the ginger and carrots.

 Saute for 1 minute. 

 

 Add in the bottom part of the shrooms.

Saute 1 minute.

 Add sugar and toss well.

Add a tablespoon of sake.

 

 Add in mushroom caps and saute for 30 seconds.

 Stir in the soy sauce.

 Serve with a sprinkling of toasted sesame seeds.

 

I freakin' love this.

 Mr. Hawthorne added some roasted peanuts.

The peanuts took it over the top.

 This was lick-the-plate good.

Those are my tongue tracks.

This was excellent.