Food Matters Project #5: Seared Bean Sprouts with Mushrooms

Yes, it’s another post for the Food Matters Project.  This weeks recipe was chosen by Dominica of Wine Food Love.  She chose Seared Bean Sprouts with Beef and Sesame Orange Sauce, it can be found on page 479 in The Food Matters Cookbook.

As with almost every recipe which can be found in this book, Mark Bittman gives some ideas on different variations for this recipe.  He suggests tossing the ingredients (bean sprouts, beef, scallions and sesame seeds) with soba noodles, rice or quinoa.

From first glance I knew I didn’t want to use beef for this recipe, this past week we’ve had more meat than usual, and I wanted more veggies.  When I gave the choice of mushrooms or tofu to Sam, he went with the mushrooms.  Then he mentioned he’s not a fan of orange sauce.   So I was thinking about soy-based sauces that include sesame seeds, garlic and ginger.  Lastly, we’ve a number of noodle dishes in the last weeks for the Food Matters Project, so I decided to not include any noodles and make this a very vegetarian dish.

It took me less than 30 minutes to make this, so it’s perfect for a weeknight meal.  Tofu, chicken, beef or tempeh can be used as a substitute for the mushrooms.  If you have a favorite asian sauce, feel free to swap that here.  If you’d like more of a crunch, feel free to add some chopped peanuts or cashews.  Lastly, different vegetables can be added: broccoli, snap peas, or even edamame are just a start.  On a last note, I found that this dish tastes great cold- so no need for reheating.

Seared Bean Sprouts with Mushrooms
Inspired by: The Food Matters Cookbook (page 479)
Servings: 2-3 portions

2 tbsp sesame seeds
1 tbsp butter
1 small onion, diced
4 mushrooms caps, cut into long strips
6 garlic cloves, minced
3 tbsp ginger, grated
3 tbsp sesame oil
16 oz bean sprouts
1 tbsp salt
1 tsp pepper
1 tsp sriracha (optional)
2 tbsp rice wine vinegar
2 tbsp soy sauce
1 tsp hoisin sauce
1 tbsp honey
5 green onions, chopped

Heat up a skillet, once the bottom is slightly warm, add the sesame seeds.  Allow them to toast, while shaking the pan often.  Don’t allow them to burn, once they are brown (3-5 minutes) them remove them from the pan and put them aside.

Heat up the skillet once again, when it’s warm add the butter and allow it to melt.  As it’s melting, add the onion, mushrooms, 4 garlic cloves and 1 tbsp ginger.  Allow this mixture to sauté until the onions are translucent and the mushrooms are browned.  Once they are cooked, remove the ingredients from the pan and leave them in a separate bowl.

Next, add 2 tbsp of sesame oil into the same skillet.  Allow the oil to heat up a bit and then toss in the bean sprouts.  Sprinkle in salt and pepper.  Allow the bean sprouts to sear, and every couple of minutes move them around and flip some over.  I continued to cook the bean sprouts until the ends started to brown, and the sprouts had a crunchy texture to them (I tasted them every so often).  It took about 10 minutes on medium-high heat.  Once they are crisp to your liking, then place them on a napkin, so some of the oil will soak out.

In a bowl, or dressing container, mix together: 2 garlic cloves, 1 tbsp toasted sesame seeds, sriracha, rice wine vinegar, soy sauce, hoisin sauce, 2 tbsp ginger, honey and 1 tbsp sesame oil.  Shake or whisk together all of the ingredients.

Divide the bean sprouts among plates.  Then sprinkle the rest of the sesame seeds on top.  Next, spread out the mushroom mixture on top of the dish.  Then drizzle some of the dressing onto the plate- the amount depends on what you prefer; I think I used about 2-3 tbsp.  Lastly, sprinkle the top with the green onions.

Shrimp Curry Noodle Soup

I met my friend Lisa during my freshman year in college at Iowa (go Hawkeyes!).  Upon graduation, she was going back home to Japan.  During her last weekend in the U.S. she had a going away party, where she made some delicious Japanese-inspired dishes.

One of the dishes was curry, and yes, that was the first time I have ever tasted it.  After trying it, I wanted to know how she made it.  Her technique was very simple, yet delicious.  It comes in a box, and you just add vegetables (and/or meat).  Since then I’ve always kept a box around in the cupboard, you never know when you can make a quick meal out of it.

Fast forward to 2011, where I’m in love with Indian dishes and I still keep the Golden Curry box around, just in case!  So when I was making a curry soup, I felt that it would give it the perfect flavor.

I wanted to show how the dish looked prior to adding the soup, the variety of colors makes the dish look so pretty.

What is perfect about this soup is that it can be delicious in about a thousand different ways.  No need to use soba noodles if you have others on hand (for example: cellophane, egg noodles, rice noodles, rice sticks, wheat flour noodles, etc).  I love cilantro, so any excuse to add it to a dish- I’m definitely excited.  But if you’re not a fan, you can use parsley.  There are so many variations: sprinkle some peanuts, add tofu, add chicken, or put it rice and not noodles.  Get creative and let me know how it tasted!

Shrimp Curry Noodle Soup
Inspired by: EatMore DrinkMore
Serves: 4-6 portions

2 cans (15 oz) light coconut milk
1 package of Golden Curry paste
2 cups of water
1 tsp crushed red pepper (optional)
2-3 tbsp soy sauce
soba noodles (amount depends on how noodly you want the soup)
1 lb shrimp, peeled & deveined
1/4 cup cilantro, chopped
5-10 basil leaves, chopped
12 oz bean sprouts
3-4 green onions, chopped
1-2 Thai chili peppers, chopped (optional)

Combine and heat up the cans of the coconut milk and the curry paste in a larger pot.  Once the curry has dissolved, add the water.  Finally, stir in crushed red pepper (if using) and soy sauce.

At this point cook the noodles per package instructions.  Use as many (or as little) noodles as you like (based on your preference).

Drop the shrimp into the soup for 3-5 minutes.  Cook the soup until the shrimp turn pink.

Divide the noodles into each of your serving bowls.  Top each bowl with: cilantro, basil, bean sprouts, green onions and Thai chili peppers (optional).  Finally, ladle the soup into each bowl.

Spicy Asian Salad with Sunflower Seeds

This past weekend, my friend PB* (Happy Birthday!) and I took a walk on the Theodore Roosevelt Island.  If you live in the D.C. area, or are visiting- this is definitely a relaxing walking/running path that does not make you feel like you’re in the city.  We got to see the flowers that have bloomed, and the leaves with their deep green colors.  We also got to see some animals:

All the greenery made me think of foods that take you back to basics.  Earthy flavors.  So, this is a different type of a salad which we had this week (it’s a green one!).  I’ve actually made this for a couple of friends before (C* this is for you, but I’m sure you already know the recipe by heart!), and decided we needed to have it for lunch because it was that delicious.

I’m sure recipes like this one are floating around somewhere.  From a nutritional standpoint, many salads miss out on the flavor and the nutritional boost.  This salad definitely does not lack on either.  I don’t always feel like making a salad, no matter how easy it might be to make.  I love to eat them out, but at home I feel like they are a little too much work?  (I know, this sounds silly).  But when you see how good this is for you, and take the first bite, you’ll start to crave it!

One of the distinct changes I had made from the original recipe was that I used sunflower seeds rather than pumpkin seeds.  Both are delicious, I just couldn’t find pumpkin seeds in the store- come October it’ll be the perfect addition.  Until then, find the seeds that you prefer!

Spicy Asian Salad with Sunflower Seeds
Adapted from: Vegetarian Times

Salad:
2 large eggs, lightly beaten
4 cups baby spinach leaves
1 cup bean sprouts
1 cup carrots, grated
1/2 cup sunflower seeds
2 green onions, chopped

Dressing:
juice of 1 lime
2 tbsp Asian Stir-fly Oil
1/2 tsp sriracha chile sauce
1/4 tbsp ginger, grated

Coat a skillet with cooking spray, and heat it over medium heat.  Pour eggs into the skillet, and cook for 2-3 minutes, or until firmly set.  Transfer the omelet to a cutting board, and let it cool.  Once it’s cooled, chop the omelet into 1/2-inch strips.

To make dressing, whisk together all of the dressing ingredients in a small bowl.

Add the spinach leaves, bean sprouts, carrots, sunflower seeds, green onions and egg pieces to a large bowl.  Finally, add the dressing, and toss to coat.