The shiitake mushroom sauce goes well with ANYTHING.
Yield: 2 servings + some extra quinoa
Ingredients
*quinoa with mushroom sauce
1 cup quinoa
1 tbsp olive oil
1 clove minced garlic
6 large shiitake mushrooms, super finely minced
1/4 block extra firm tofu, super finely minced
1-1/2 tbsp pesto
1 tbsp soy sauce
1 tsp or more salt
2 green onion, sliced
pepper to taste
*miso veggie stir fry
any veggie you have in your friedge (This time, I used a crown of broccoli, a handful of sugar snap peas, 1 medium carrot, 5 halved brussels sprouts)
1 tbsp sesame oil
1 clove minced garlic
1-1/2 tbsp minced ginger
1 tbsp white miso paste
1/3 water
braggs liquid aminos to taste
crushed red pepper to taste
1) cook quinoa with 1-1/2 of water, just like you do with rice.
2) heat olive oil in a pan and add garlic. then add minced tofu and mushroom. then add salt and saute for about 7 minutes... don't let it burn!
3) add soy sauce and pesto and saute for a few minutes more (I put them in it last because these ingredients get stuck to pans easily).
4) when quinoa is done cooking, add the mushroom sauce and green onion in it and mix well together. put the lid back on, and let it sit till stir fry is done.
5) heat sesame oil in a pan, add garlic. start adding veggies that take more time to cook.
6) dissolve miso paste into 1/3 cup of water. when the veggies are close to be done, add the miso mixture, liquid aminos, crushed red pepper and ginger. cook till it's done, and serve it with quinoa!
Gochisousama!
Saeko
