Thursday, February 28, 2013

Rosie Makes An Asian Inspired Carrot Salad.

 The other day,
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.

No comments: