Harusame to komatsuna no itameni / saute-simmered mung bean vermicelli and komatsuna
A simple mung bean vermicelli dish flavored with oyster sauce. Dried shiitake mushrooms add an earthy depth.
1/3 of recipe :
103 calories per serving; 2.1 g protein; 2.3 g fat; 18.3 g carbohydrate; 16.6 g net carbs; 489 mg sodium; 0 mg cholesterol; 1.7 g fiber
1/2 of recipe:
155 calories per serving (; 3.2 g protein; 3.5 g fat; 27.5 g carbohydrate; 24.9 g net carbs; 734 mg sodium; 0 mg cholesterol; 2.6 g fiber
<Ingredients>
(Serves 2-3)
1 small bundle of mung bean vermicelli (40-50 g)
Handful komatsuna (140 g in photo)
2 dried shiitake mushrooms
1 clove garlic
1 small knob ginger
200 cc chicken stock
1 tbsp oyster sauce
2 tsp tobanjan
1 tsp oil (not in photo)
1/4-1/2 tsp sesame oil (not in photo)
<Directions>
1.
Rehydrate dried shiitake.
If in a hurry, microwave in a measuring cup with 1cm water for 1 minute.
(Save water from rehydration.)
2.
Finely chop garlic and ginger.
Cut komatsuna into 3-4cm.
Slice shiitake.
Add 50cc of shiitake rehydration water to chicken stock.
If not enough, simply add water and to get 250cc liquid in total.
3.
In a frying pan, heat oil, and saute garlic and ginger on medium high heat.
When fragrant, add komatsuna stems, and saute.
When stems are somewhat translucent, add leaves and shiitake, and continue sauteing.
4.
When komatsuna is done (leaf color brightens), add chicken stock + shiitake rehydration water.
Add mung bean vermicelli (cut it with scissors as you add it), and stir.
5.
When mung bean vermicelli becomes somewhat soft, add oyster sauce and tobanjan, mix well, and simmer until liquid is almost gone.
Drizzle sesame oil, and mix.
Ready to serve.
<Notes>
(Last updated: January 24, 2014)
1/3 of recipe :
103 calories per serving; 2.1 g protein; 2.3 g fat; 18.3 g carbohydrate; 16.6 g net carbs; 489 mg sodium; 0 mg cholesterol; 1.7 g fiber
1/2 of recipe:
155 calories per serving (; 3.2 g protein; 3.5 g fat; 27.5 g carbohydrate; 24.9 g net carbs; 734 mg sodium; 0 mg cholesterol; 2.6 g fiber
<Ingredients>
(Serves 2-3)
1 small bundle of mung bean vermicelli (40-50 g)
Handful komatsuna (140 g in photo)
2 dried shiitake mushrooms
1 clove garlic
1 small knob ginger
200 cc chicken stock
1 tbsp oyster sauce
2 tsp tobanjan
1 tsp oil (not in photo)
1/4-1/2 tsp sesame oil (not in photo)
<Directions>
1.
Rehydrate dried shiitake.
If in a hurry, microwave in a measuring cup with 1cm water for 1 minute.
(Save water from rehydration.)
2.
Finely chop garlic and ginger.
Cut komatsuna into 3-4cm.
Slice shiitake.
If not enough, simply add water and to get 250cc liquid in total.
3.
In a frying pan, heat oil, and saute garlic and ginger on medium high heat.
4.
When komatsuna is done (leaf color brightens), add chicken stock + shiitake rehydration water.
5.
When mung bean vermicelli becomes somewhat soft, add oyster sauce and tobanjan, mix well, and simmer until liquid is almost gone.
<Notes>
- Mung bean vermicelli stays somewhat crispy compared to pre-soaked vermicelli.
- Relatively firm greens, such as chingensai baby bok choy, gailan Chinese broccoli, yu choy sum and hakusai napa cabbage are good choices as a substitute for komatsuna.
- Adding sesame oil at the end is to give additional aroma.
- Tobanjan can be spicy. Adjust the amount accordingly. If tobanjan is not available, try chili sauce.
- See harusame to chingensai no itameni (saute-simmered mung bean vermicelli and baby bok choy) for a reduced-sodium version.
(Last updated: January 24, 2014)
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