Sunday, March 14, 2010

Burmese Spinach - Mushroom Stirfry

V and I spotted an interesting cookbook called "The Asian Vegan" by Hema Parekh when we were browsing in a local used bookstore and decided to get it on a whim. Turned out to be a really good buy with easy-to-follow recipes. Pretty much everything we have tried out has come out well. The book is divided in to sections for each country and region - such as India, Japan, Korea, China, Burma, Indonesia, Korea and so on.

Coincidentally on one of our produce-shopping trips at the local Chinese grocery stores, I got some enoki mushrooms and spinach. Leafing through the book looking for a recipe, I landed on the perfect one using both these vegetables! Here's the recipe pretty much reproduced verbatim from the Burma section of the book.

11 oz spinach
7 oz enoki mushrooms
2 tsp vegetable oil
1/2 medium onion finely sliced
2 cloves garlic, minced
1 red bell pepper, finely sliced
1 tsp soy sauce
Salt to taste
1/4 tsp black pepper
White sesame seeds, toasted - for garnish

  1. Wash the spinach and chop roughly
  2. Wash and trim the base of the mushroom and separate
  3. Heat the oil. Add the garlic and onions and saute for a few minutes
  4. Add the red bell pepper and saute
  5. Add the enoki mushrooms for briefly stir
  6. Add the spinach and mix
  7. Add the soy sauce, salt and pepper and stir over high heat for couple of minutes. Then lower the heat, cover and let the spinach wilt, maybe 3-4 minutes
  8. Transfer to a serving dish and sprinkle toasted sesame seeds

This recipe goes to "Healing Foods - Spinach" event at Dil Se. The Healing Foods event was started at Siri's Corner.

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