I visited friends Karin and Ed Sanicki in Jersey and used the local supermarket and some sauces in my friends’ fridge to make the following—actually, a somewhat different version. From Jersey I went to Manhattan to visit friends Bert and Ruth Lessuck, and Ruth didn’t want me to use much oil, so…
Jerry Weinberg
Ingredients
- 1 portobello (hand sized)
- ¾ cups buttons (quartered or halved)
- ½ shiitake (whole, halved, or quartered depending on size)
- 1 Tablespoon ginger (minced)
- ⅓ cup red cabbage
- 5-10 pea pods (trimmed of “strings” OR 5 cleaned lengths of asparagus, pared and broken into 1 1/2" lengths OR 3/4 cup broccoli florets)
- 6-8 baby corns
- 2-2½ Tablespoons oyster sauce
- 1 Tablespoon sweet mustard (Nance's)
- 3-4 teaspoons sherry (or bourbon)
Instructions
- Clean portobello: scrape and discard gills. Clean, cut mushroom into tangerine slice-triangle wedges; wipe stem, cut lengthwise.
- Boil 2 quarts of vegetarian stock or water. Drop mushrooms, stir and cook for two minutes. Remove, drain in colander, run cold water over them to cool, stirring. (The boiling keeps mushrooms larger than they would be in frying.)
- Heat 4 tsp olive or vegetable oil in wok—not too hot. Add vegetables and cool until till pretty done—judge by cabbage and green vegetables.
- Heat 4 tsp olive or vegetable oil in wok—not too hot. Add vegetables and cool until till pretty done—judge by cabbage and green vegetables.
- Mix together. Stir vegetables and sauce together well. Serves two—it’s a lot, but you likely won’t leave any leftovers.
Notes
Alternative One. Pre-cook 10 medium large shrimps and toss in when
the vegetables are almost done, and mix all with sauce. Should serve
three—or more with rice stir-fry vegetable.
the vegetables are almost done, and mix all with sauce. Should serve
three—or more with rice stir-fry vegetable.
Ingredients
- asparagus (or pea pods, broccoli florets)
- 1 Tablespoon ginger
- wee bit red cabbage
- ½ cup mushroom mix
- 2 Tablespoons oyster sauce (vegetarian/vegan)
- 1 Tablespoon sweet mustard
- 2 teaspoons sherry
Instructions
Mushroom Prep
- Portobella – cut in wedges, stems cleaned and quartered lengthwise
- Buttons – Halved if large, whole if small. Including stems.
- Shiitake – Whole, halved, or quartered depending on size.
- Blanch all together, 2 min. Cool under running water.
Stir fry
- Oil in wok. Add pea pods / asparagus / broccoli, ginger, cabbage, mushroom mix. Stir fry to cook through.
- Add oyster sauce, mustard, sherry.
- Serve on a rice donut.
Notes
Note 1: Note the mushroom mix of 5:5:3 Portobella:Buttons:Shiitake.
Note 2: There is a recipe for “sweet mustard” on the card: Equal parts Dijon and Karo, 1tsp dry mustard. Don’t know if that’s 1tsp dry mustard with 1tsp Karo or the dry mustard gets added somehow?
Note 3: Jerry explained that blanching the mushrooms before stir frying them was crucial to these dishes. It kept the mushrooms from shrinking too much and losing their impact.