Ingredients with Measurements:
- 1 package of dried kombu (6 oz)
- 1 lb of mushrooms (shiitake, oyster, or a mix)
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 teaspoon of sugar
- 1 teaspoon of cornstarch
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Kitchen scissors
Step-by-step instructions:
1. Soak the dried kombu in cold water for at least 30 minutes until it becomes soft. Cut the kombu into thin strips with kitchen scissors.
2. Clean the mushrooms and slice them into bite-sized pieces.
3. In a small bowl, mix together the soy sauce, mirin, sugar, and cornstarch until the cornstarch dissolves.
4. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
5. Add the mushrooms and stir-fry for 2-3 minutes until they start to release their juices.
6. Add the kombu and stir-fry for another 2 minutes until it becomes tender.
7. Pour the soy sauce mixture over the stir-fry and stir well until the sauce thickens and coats the vegetables.
8. Drizzle the sesame oil over the stir-fry and season with salt and pepper to taste.
9. Serve hot with rice or noodles.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 5g
Carbohydrates: 13g
Protein: 6g
Sodium: 350mg
Fiber: 4g
Substitutions for ingredients:
- Dried shiitake mushrooms can be used instead of fresh mushrooms.
- Rice vinegar can be used instead of mirin.
- Arrowroot powder can be used instead of cornstarch.
Variations:
- Add sliced carrots, bell peppers, or onions to the stir-fry for more vegetables.
- Use tofu or seitan instead of mushrooms for a vegan option.
- Add sliced beef, chicken, or shrimp for a non-vegetarian option.
Tips and tricks:
- Soaking the kombu in cold water before cooking helps to remove any excess saltiness and soften the texture.
- Use a non-stick wok or skillet to prevent the vegetables from sticking to the pan.
- Stir-fry the vegetables quickly over high heat to retain their crispness and flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stir-fry in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter, garnished with chopped scallions or cilantro.
Garnishes:
Chopped scallions, cilantro, or sesame seeds.
Pairings:
Steamed rice, noodles, or quinoa.
Suggested side dishes:
Miso soup, edamame, or cucumber salad.
Troubleshooting advice:
- If the stir-fry is too salty, add a splash of water or more vegetables to dilute the flavor.
- If the sauce is too thick, add a little more soy sauce or water to thin it out.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Kombu is a type of edible kelp that is commonly used in Japanese cuisine. It is rich in umami flavor and is often used to enhance the taste of soups, stews, and stir-fries.
Flavor profiles:
Savory, umami, slightly sweet, and nutty.
Serving suggestions:
Serve the stir-fry as a main dish or as a side dish to a larger meal.
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