Asians > Japanese > Okinawan

Okinawan Spinach and Mushroom Stir-Fry Recipe

Ingredients with Measurements:
- 1 pound Okinawan spinach, washed and chopped
- 8 ounces mushrooms, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper

Special equipment needed:
- Wok or large skillet

Step-by-step instructions:

1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic and stir-fry for 30 seconds.
3. Add the mushrooms and stir-fry for 2-3 minutes until they start to release their moisture.
4. Add the Okinawan spinach and stir-fry for 2-3 minutes until wilted.
5. In a small bowl, mix together the soy sauce, oyster sauce, sugar, cornstarch, and black pepper.
6. Pour the sauce over the vegetables and stir-fry for another minute until the sauce thickens.
7. Drizzle with sesame oil and serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 90
Fat: 5g
Carbohydrates: 10g
Protein: 5g
Sodium: 420mg
Fiber: 3g
Sugar: 4g

Substitutions for ingredients:
- Regular spinach can be used instead of Okinawan spinach.
- Any type of mushroom can be used.
- Coconut aminos can be used instead of soy sauce for a gluten-free option.
- Hoisin sauce can be used instead of oyster sauce.

Variations:
- Add sliced onions or bell peppers for extra flavor and texture.
- Add cooked chicken or shrimp for a protein boost.
- Use different types of mushrooms for a variety of flavors.

Tips and tricks:
- Make sure to wash the Okinawan spinach thoroughly to remove any dirt or debris.
- Slice the mushrooms thinly for even cooking.
- Stir-fry the vegetables quickly over high heat to retain their nutrients and texture.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the stir-fry in a large bowl or on a platter for a family-style meal.

Garnishes:
Sprinkle with sesame seeds or chopped green onions for added flavor and color.

Pairings:
Serve with steamed rice or noodles for a complete meal.

Suggested side dishes:
- Miso soup
- Edamame
- Pickled vegetables

Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the vegetables are too watery, drain off any excess liquid before adding the sauce.

Food safety advice:
Make sure to cook the vegetables thoroughly to prevent any foodborne illnesses.

Food history:
Okinawan spinach, also known as gynura crepioides, is a leafy green vegetable that is native to Southeast Asia. It is known for its high nutritional value and is often used in traditional Chinese medicine.

Flavor profiles:
The stir-fry has a savory and slightly sweet flavor with a hint of sesame.

Serving suggestions:
Serve hot as a main dish or as a side dish with other Asian-inspired dishes.

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Region: Japanese

Taste: Savory, Umami, Tangy, Spicy, Earthy