Printfriendly

Monday, July 20, 2015

Asian side dishes

Asian side dishes

I love eating some fresh made rice with a few side dishes.  It has become my new lunch favorite.  I decided to share my favorite ones here.  
In the picture above, above the rice, from left to right, is Korean kimchi (recipe already up on this blog) seared mushrooms and baby spinach, and wasabi lime eggplant.  All of these sides are super fast to make and also super easy.  When you put them with a steaming pile of rice, it makes an amazing meal.  Because they are so easy to make, and take hardly any time, I am including both in this one blog post.

Ingredients for seared mushrooms and baby spinach

8oz. button mushrooms, cleaned and sliced super thin
1 lb. of baby spinach, washed well and drained
2 tsp. low sodium soy sauce
2 tsp. toasted sesame seeds

In a large saute pan over medium high heat, add the mushrooms and saute for 2-3 minutes.  You will need to stir the whole time.  As soon as they are no longer giving off liquid, add the spinach all at the same time.  Stir well, again, you'll need to do the whole time.  After 2 minutes, most of the spinach should be wilted.  Add the soy sauce and sesame seeds and stir well.  Remove from heat, and place in a couple of bowls (serves two as a side dish).  You can also chill and serve cold.  Both ways are really good.

Ingredients for wasabi lime eggplant

1 medium eggplant, washed and cut into 1/2 inch cubes
4 green onions, sliced (green and whites)
1/2c mushroom or veggie stock
2 tsp. low sodium soy sauce
1-2 tsp. wasabi powder (depending on how hot you want it)
2 tsp. corn starch
juice of one lime

In a large saute pan, over medium high heat, saute the eggplant and onion.  You want to saute until the onion is translucent and softened and the eggplant has taken on some color.  In a small jar or a cup, mix the mushroom/veggie stock, soy sauce, wasabi, and corn starch together and mix well.  Add to the eggplant and stir until it has thickened nicely (about 1 minute).  Remove from heat and add the lime juice, stir well.  Serve hot with rice.


No comments:

Post a Comment