Asian inspired stir fry for the hungry family who want a delicious meal fast. A bit of forward planning and shopping help create meals like this paired with some boiled rice for a delicious meal any time.
Course Dinner, Lunch
Cuisine Japanese
Keyword Gluten Free
Ingredients
3medium crisp applescored and diced
Juice of 1/2 lemon
2large celery stalks. diced
1/2cupdark raisins
1/4cupfinely chopped walnuts
1/3cupcommercially prepared tofu mayonnaise
Pinchof nutmeg mixed baby greensmesclun, as desired
1knob gingersliced
2cupsvegetable stock
12Chinese dried shiitake mushrooms
2tbspmushroom soy sauce
½tspsesame oil
1packet fresh oyster mushrooms
250gfresh silken tofu*
3green onionswashed, trimmed and cut into 5cm lengths
Instructions
Soak the shiitake mushrooms in hot water for 1 hour. Drain, and cut off and discard the stems, which will not soften. Heat the master stock in a pot with the shiitake mushrooms, soy, ginger and sesame oil. Bring to the boil and reduce to a gentle simmer for 45 minutes.
Slice the tofu into 6 rectangular pieces and gently slide on to a plate. Place in a steamer over boiling water and cook for about 10 minutes, or until hot.
Add the green onions to the braised mushrooms and simmer for a few minutes until wilted, before adding the oyster mushrooms. Cook for a couple of minutes, then check the seasoning; you may need to add a little water if it has become too reduced or some soy if it needs salt.
To serve
Slide the tofu on to a serving platter and pour the braised mushrooms around the outside. Serve with plain noodles, steamed or fried rice.