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Butternut squash, eggplant, leek , and shimeji summer fry
Number one thing I love about this is it taste great even at room temperature... and with the hot muggy days that is HUGE bonus.
This I just threw together whatever was in the fridge and loved how it turned out
3 cups thinly sliced butternut squash (1/4 of a squash)
1package of leeks.. about 1 cup cut to two inches
1 and 1/2 cups of Shimeji
1 egg plant sliced into two inch sticks
250 grams ground pork
2TBSP soy sauce
1TBSP cooking sake
About an inch of raw ginger grated
About 2TBSP of cooking oil for pan
In a small bowl grate ginger then add soysauce and sake
In a fry pan, brown the meat on medium heat, then add the butternut squash, shimeji, and eggplant. Stir fry for about 3 minutes, add soy sauce sake and ginger mixture, stir fry anther two minutes then add leeks. Once the butternut squash is tender but not falling apart, turn off heat and put a lid over it. Eat warm, or let cool off and eat later.
I prefer this a room temperature.
Note, the butternut squash we got was LOVELY! So very juicy and sweet if yours isn't very sweet I'd suggest adding a bit of sugar to compliment the ginger.
This I just threw together whatever was in the fridge and loved how it turned out
3 cups thinly sliced butternut squash (1/4 of a squash)
1package of leeks.. about 1 cup cut to two inches
1 and 1/2 cups of Shimeji
1 egg plant sliced into two inch sticks
250 grams ground pork
2TBSP soy sauce
1TBSP cooking sake
About an inch of raw ginger grated
About 2TBSP of cooking oil for pan
In a small bowl grate ginger then add soysauce and sake
In a fry pan, brown the meat on medium heat, then add the butternut squash, shimeji, and eggplant. Stir fry for about 3 minutes, add soy sauce sake and ginger mixture, stir fry anther two minutes then add leeks. Once the butternut squash is tender but not falling apart, turn off heat and put a lid over it. Eat warm, or let cool off and eat later.
I prefer this a room temperature.
Note, the butternut squash we got was LOVELY! So very juicy and sweet if yours isn't very sweet I'd suggest adding a bit of sugar to compliment the ginger.
Category Photography / Tutorials
Species Unspecified / Any
Size 3264 x 2448px
File Size 2.23 MB
Listed in Folders
*slides you a large serving on a shiny black dish and hands you some fun rabbit chop sticks*
Hehehe of course, even without those giant puppy eyes, I couldn't resist ;)
Sweet and salty with the leeks giving a slight bitter tang and the ginger giving a nice gentle nip. I thought about adding onions instead of the leeks, but glad I went with the leeks instead
Hehehe of course, even without those giant puppy eyes, I couldn't resist ;)
Sweet and salty with the leeks giving a slight bitter tang and the ginger giving a nice gentle nip. I thought about adding onions instead of the leeks, but glad I went with the leeks instead
We can get Enoki, King Oyster, Oyster, Button mushrooms (white mushroom or crimini mushroom), Porcini, Shiitake, Shimeji, Swiss Brown, Portabello and Woodear mushrooms. The cheapest and easiest to get are the button mushrooms (small and medium) and swiss browns the others can cost a bit.
Occasionally we see Chanterelle mushrooms and Morel mushrooms
Once a year for about two weeks we can get my favourite that are nicknamed dinnerplate mushrooms because when open they are as big as a small dinnerplate. They are usually the aged version of white mushrooms or crimini mushrooms
We get wild mushrooms here at certain times of the year but I don't trust the pickers so I tend to stick to shop bought.
I've tried to grow my own from mushroom kits but I don't have mush success.
I do know that Shimeji mushrooms are also known as Pioppini, Beech, Hon-Shimeji or Honshimeji mushrooms. I knew them more as Beech Mushrooms until a few years ago.
*hugs*
Occasionally we see Chanterelle mushrooms and Morel mushrooms
Once a year for about two weeks we can get my favourite that are nicknamed dinnerplate mushrooms because when open they are as big as a small dinnerplate. They are usually the aged version of white mushrooms or crimini mushrooms
We get wild mushrooms here at certain times of the year but I don't trust the pickers so I tend to stick to shop bought.
I've tried to grow my own from mushroom kits but I don't have mush success.
I do know that Shimeji mushrooms are also known as Pioppini, Beech, Hon-Shimeji or Honshimeji mushrooms. I knew them more as Beech Mushrooms until a few years ago.
*hugs*
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