These rice flakes (banh uot) are served with Spicy King Oyster Mushroom 'Scallops' and Stir Fry Vegetables delivering a delicious, vegan seafood dinner.
INGREDIENTS ------------------
serves 2
180 g rice noodles of choice (i.e. banh uot or thick rice noodles)
FOR THE KING OYSTER MUSHROOMS
2 large king oyster mushrooms, stalks cut into 3 - 4 large 'scallops'. Note: you can either remove caps and use in another recipe (i.e. tofu scrumble] or you can also add caps to the marinade].
MARINADE:
1 tsp white miso paste
2 tbsp coconut aminos or soy sauce
1 tsp maple syrup
1 tbsp sesame oil
1 tsp rice vinegar
1 tbsp dry seaweed
1 tsp dry chilli, crushed
STIR FRY VEG[or your favourite veg]:
1 tsp sesame oil
1 tsp cooking oil
1 shallot, julienned
2 garlic cloves, thinnly sliced
1 cm piece ginger, finely chopped
1 handful green beans, trimmed
1 carrot, julienned
4 broccoli florets, divided
1/4 cup shelled edamame
unrefined salt to taste
GARNISH
fresh coriander / spring onions
sesame seeds
roasted peanuts
METHOD ------------------
Combine all marinade ingredients in a medium bowl. Add mushroom scallops, toss well to cover the scallops thoroughly and marinate in the fridge for at least 30 minutes.
In a large wok / saucepan combine cooking oil and sesame oil over medium heat. Add shallot & ginger and sauté for 1 minute, then add garlic and sauté for another minute or so.
Add in the veggies, salt to taste, splash of water and sauté making sure they are not overcooked. You want vegetables to have a crunch.
Once veggies are cooked al dente remove them from heat.
Cook rice noodles as per packaging instructions.
Meanwhile in a separate pan add mushroom scallops together with their marinade. Saute on each side until golden.
Drain noodles, saving 2 tablespoons of cooking water. Return noodles to the pot and mix in the stir fry veg and cooking water. Divide noodles between two bowls. Place mushroom scallops on top of each plate, garnish and serve immediately.
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