Wednesday, March 16, 2011

Sweet and Sour Vegetables with Fried Mushrooms

The other stuff in the photo is pickles, tofu, toasted sesame seeds, and rice. Serves two.

Cut one small turnip and three watermelon radishes (fine, yes, six regular radishes) into 1/3 inch thick slices. Destem and coarsely chop four chard leaves.

Fry the turnip and radishes in 1 tbs. oil until slightly tender. Stir frequently. Add 1 tbs. honey and stir. Add 1 tsp. soy sauce and stir. Add the chopped chard and stir. Add the juice of 1/2 lemon and stir. Turn off burner and allow chard to wilt.

Take eight small mushrooms, remove caps, and brush clean. (If you have large mushrooms, use six and break them in half.) Put half a dozen smashed rice crackers or three tablespoons bread crumbs onto a plate. Mix 1 tsp honey and 1 tsp water. Dip mushrooms into honey mix and roll in crumbs until coated.

Heat 3 tbs oil in a small pan. Add coated mushrooms, and fry until crisp- about 3 minutes.


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