This dish was delicious! I wish I had made twice as much. It definitely required a lot of dishes, which I hate-- but only one pan on the stove (plus the quinoa of course). Ron said this was even better the next day. This recipe comes from the cookbook A Year in the Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends by Jack Bishop. So far, both recipes I've made from this book were not particularly easy but they were both good!
Stir Fried Shiitakes with Root Vegetables
3/4 oz. dried shiitakes
2 c boiling water
4 medium scallions, thin slices
4 garlic cloves, minced
1 tbl ginger, minced
1/2 tsp hot pepper flakes
3 tbl soy sauce
2 tbl rice vinegar
2 tsp cornstarch
3 tbl peanut oil
1 pound shiitakes, trimmed and cut into strips
3 parsnips, medium dice
3 carrots, medium dice
salt and pepper
chopped cilantro
1. Soak the dried mushrooms in boiling water for 10 minutes. Drain the mushrooms, reserving the water. Add the mushrooms to the sliced scallions, garlic, ginger and pepper flakes. To the water add the soy, vinegar and cornstarch and whisk until combined.
2. Brown the shiitakes for about 8 minutes in half the peanut oil, then remove the mushrooms and brown the root vegetables in the other half of the oil, probably about 6 minutes .
3. Add the dried mushroom/scallion etc mix to the pan and cook for another minute.
4. Pour in the water/soy etc. mix and simmer, covered until the root vegetables are tender, about 10 minutes.
5. Return the shiitakes to the pan, heat through, add the cilantro and salt and pepper to taste.
6. Serve with cooked quinoa.
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