Category: Recipes by Ingredient + Prep

Oyster mushrooms are incredibly cheap in Chinatown. They’re usually white or of a light brown color and they look more like fans than the familiar capped mushrooms. You can add a little cornstarch when making the sauce to thicken it, but I left it out. I prefer thickening the sauce by simmering it until it has the consistency I’m happy with.

Ingredients:
1 pound of fresh oyster mushrooms, cleaned and wiped with a paper towel, sliced in smaller pieces
half a pound of string beans, destringed, cut in half
1 green bell pepper, sliced
1 bunch spinach, thoroughly washed
3 garlic cloves, minced
1 medium red onion, thinly sliced
a small knob of fresh ginger, peeled, thinly sliced
2 tbsps rice wine
salt

Sauce:
3 1/2 tbsps oyster sauce
1 1/2 tbsps rice wine
1 1/4 tbsps sugar
1/2 tsp sesame oil
2 1/2 tsps canola oil

1. Prepare sauce by combining all ingredients in a small bowl. Set aside.
2. Using a large skillet, add 1 tsp of oil and heat until hot. Add string beans, garlic, onions, rice wine and salt. Toss until beans are tender. Add a little water and cook until dry. Remove from the skillet to a serving plate.
3. Using the same skillet, add another tsp of oil and heat until hot. Sauté garlic, onions and ginger. Add mushrooms and toss with heat-resistant spatula for about 5 minutes.
4. Add the sauce and toss slightly to thicken, stirring constantly to prevent lumps. Serve on top of the beans.

Sweet potatoes, or yam, are readily available in larger supermarkets. They’re very starchy with a hint of sweetness and make a great side dish with roasted chicken.

Ingredients:
half a pound of sweet potatoes, peeled, sliced
salt, pepper, olive oil

1. Preheat oven to 350º. Toss and shake all the ingredients in a covered bowl.
2. Transfer to a shallow baking pan and roast until tender and the edges start to brown, about 30 minutes.

Ingredients:
1 bundle of asparagus
1 garlic bulb, peeled and crushed
salt, pepper, olive oil

1. Preheat oven to 350º. Toss and shake all the ingredients in a covered bowl.
2. Transfer to a shallow baking pan and roast until tender and a little wilted, about 30 minutes.

Related post/s:
Roasted Brussels sprouts

If only more parents would roast Brussels sprouts, there’d be more children eating them.

Ingredients:
2 pints of Brussels sprouts, washed, trimmed, halved
1 garlic bulb, peeled and crushed
fresh thyme leaves
salt, pepper, olive oil

1. Preheat oven to 350º. Toss and shake all the ingredients in a covered bowl.
2. Transfer to a shallow baking pan and roast until tender and the edges start to brown, about 30 minutes.