Stir-Fried Spring Vegetables


This is based on a recipe from “A Year in a Vegetarian Kitchen” by Jack Bishop. It is one of my vegetarian friend's favorite cookbooks. Serve over white rice or cooked barley. Serves 4.

3/4 ounce dried shiitake mushrooms
2 cups boiling water
4 medium scallions, all but the dark green parts, thinly sliced
4 medium garlic cloves, minced
1 TB ginger root, minced
1/2 tsp hot pepper flakes
3 TB soy sauce
2 TB rice vinegar
2 tsp cornstarch
3 TB cooking oil
5 oz fresh shiitake or oyster mushrooms, sliced
1/4 tsp salt
1 large (or 2 small) head pac choi, chopped
3 medium parsnips (about 12 ounces), peeled, quartered, cored, and cut into 3/4” dice
3 medium carrots (about 8 ounces), peeled and sliced
2 TB minced fresh cilantro leaves

Place the dried mushrooms in a bowl and cover with the boiling water. Let soak 15 minutes. Finely chop the mushroom caps (discard the stems), and add to a bowl along with the scallions, garlic, ginger and pepper flakes. Pour the soaking liquid through a strainer lined with a paper towel into a measuring cup. Whisk the soy sauce, rice vinegar and cornstarch into the strained liquid until smooth.

Heat 1 tablespoons of the oil in a large non-stick skillet over high heat until shimmering. Add the fresh mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until nicely browned, about 6 minutes. Scrape the mushrooms into a bowl.

Add another tablespoon of oil to the hot pan and sauté the choi until crisp-tender, about 3 minutes. Remove and reserve with the mushrooms.

Heat the remaining 1 tablespoon of oil in the empty pan. Add the parsnips and carrots and cook, stirring occasionally, until lightly browned, about 4 minutes. Stir in the rehydrated mushroom mixture and cook, stirring constantly, until aromatic, about 1 minute.

Add the soy sauce mixture to the pan and bring to a boil. Reduce the heat, cover, and simmer until the root vegetables are tender but not mushy, 6 to 8 minutes. Return the browned mushrooms to the pan and cook just until heated through, about 1 minute. Stir in the cilantro, adjust the seasonings, adding salt to taste and serve.

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

back to top
Nutrition is directly linked to the health and sustainability of any region. In Craftsbury, Vermont, Pete’s Greens has proven that organic farming can work year-round, offering fresh vegetables at any time of year. This approach helps communities become less dependent on imported produce and builds a stronger foundation for a future where quality food is part of the lifestyle, not the exception. However, modern life is full of contradictions. People strive for natural products and care about the well-being of their families, but at the same time, they often indulge in activities that carry certain risks. A clear example can be seen in the fact that interest in gambling continues to grow, despite all the warnings about the possible consequences. This topic is discussed in detail on the sitetorontomike.com, where it is discussed why online gambling continues to attract people’s attention despite its unsafety. On the one hand, the organic farm Pete’s Greens demonstrates how one can take a step towards health and harmony with nature. On the other hand, habits and temptations like gambling remind us that the choice is always ours. Ultimately, it is the mindfulness of our actions that shapes the future – whether it is the decision to eat more local vegetables or to be smart about our online entertainment.