Mushroom Spaghetti

Mushroom Spaghetti Recipe

This is a deliciously light-tasting & meatless mushroom pasta recipe you can whip up in 30 minutes.

Serves: 2
Prep Time: 15 mins
Cook Time: 15 mins

INGREDIENTS

2 servings of spaghetti or your favourite pasta about 140-160grams
200 grams fresh button or favourite mushrooms stalks discarded and caps sliced thinly
10 cloves garlic peeled and sliced thinly
4 tbsp olive oil 
divided1/2 tsp dried chilli flakes (or substitute with finely chopped chilli padi)
20 grams butter cubed
20 grams Italian flat-leaf parsley finely chopped
sea salt to taste
freshly cracked black pepper to taste

DIRECTIONS

Bring a pot of water with 1 tbsp sea salt to a boil. Cook spaghetti until al dente (usually 2-3 minutes minus the recommended time).

Drain and set aside the pasta, reserving a small cup of the pasta water.
Heat saucepan with 1 tbsp of olive oil. Add mushrooms, a pinch of salt and black pepper. Stir fry or saute until cooked, about 3 minutes. Set aside cooked mushrooms on a plate.

Heat 3 tbsp olive oil in the same pan, add garlic and chilli padi/chilli flakes (if using). Saute the garlic until it starts to turn light golden brown.

Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown. Melt cubed butter in the garlic & oil mixture.

Add cooked pasta, chopped parsley, cooked mushrooms, sea salt and black pepper (to taste). Toss to coat all the ingredients evenly, adding some reserved pasta water to help the ingredients bind together.

Potato and Pork Recipe

Potato and Pork Recipe

Slice peeled potato to 1/2 cm thickness.
Roughly slice the onion.
Marinade minced pork with seasonings.

Heat oil in pan.
Add onions and stir fry until they just start to soften.
Add garlic and stir fry for 30 seconds.

Push onions and garlic to side of the wok, then add marinaded minced pork.
Stir fry pork until semi-cooked, breaking the meat to smaller bits with your spatula while doing so.

Add potato slices and stir fry for two minutes.
Add sauce and seasonings.
Stir to coat everything evenly in the sauce, then cover with lid and simmer for 10 minutes, adding the thawed vegetables half way through cooking time.
Add hot water any time the simmering sauce runs dry. Season to taste and garnish with coriander before serving

Di San Xian (地三鲜 )

Di San Xian (地三鲜 ) 

Ingredients:
1 eggplant, cut into cubes
1 green pepper, cut into squares
1 potato, peeled and cut into squares
2 cloves of chopped garlic
1 tbsp of soy sauce
salt, sugar, oil


Steps:

1. Deep fry the potatoes and eggplant separately in a deep-frying pan until each golden brown. Remove each and drain.
2. Stir-fry the green peppers with a tablespoon of oil in a separate pan for a few minutes.
3. Add the fried eggplant and potatoes to the green peppers, along with the soy sauce, chopped garlic, salt and a bit of sugar.
4. Continue to stir fry for a few minutes.
5. Remove off the heat and enjoy!
   
   Source from: http://www.theworldofchinese.com/2013/02/say-qiezi-%E8%8C%84%E5%AD%90/

Jap Veg curry

You will need:

A packet of potatoes (we used 7 regular potatoes)

A packet of white button mushroom ( we separated the mushroom stems)

A packet of baby carrots

A packet of mock vegetarian mutton meat (which actually tasted and was monkey head mushroom)

2 packets of Golden Curry mix (we chose HOT flavour)

2 onion diced

First, start by parboiling the potatoes with skin on. Once done, peel and cut them into fours. Next wash the mushrooms and carrots. Pour vegetable oil (about 1 tablespoon) carmelized the diced onions. Then stir in potatoes and carrots, add the mushroom stems and mushroom caps. We had a total of 3 and a 1/2 cup of hot water and let it boil.

Next add in the Golden Curry Mix a few at a time. (It comes in 5 curry paste cubes per packet). Stir and make sure the paste is well dissolved with the rest of the ingredients. Let it simmer.

This can be eaten with rice, curry, etc;

Grilled Asparagus with mushrooms.

Ingredients

1 bunch fresh asparagus, trimmed
1/2 pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil kosher salt to taste
freshly ground black pepper to taste

Directions

Preheat oven to 450 degrees F (230 degrees C).

Lightly spray a cookie sheet with vegetable cooking spray.

Place the asparagus and mushrooms in a bowl.

Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well.

Lay the asparagus and mushrooms out on the prepared pan in an even layer.

Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Japanese Mushrooms with Soy Sauce and Butter

Japanese Mushrooms with Soy Sauce and Butter

200 grams (7.05 oz) enoki mushrooms

150 grams (5.29 oz) shimeji (or brown beech) mushrooms

5 Tbsp soy sauce

3 Tbsp butter

scallions, sliced

1) Preheat oven to 400 degrees F.

2) Line baking sheet with aluminum foil, fold sides, and form a ‘basket’.

3) Spread mushrooms on lined baking sheet.

4) Pour soy sauce over mushrooms.

5) Cut butter into pieces and scatter on top of mushrooms.

6) Cover mushrooms with more aluminum foil to form a packet.

7) Bake for 20 minutes.

8) Top with scallions.

Roasted Broccoli with Garlic

Roasted Broccoli with Garlic
(Makes about 4 servings, recipe adapted from The Food Network.)

Ingredients:
1 bunch broccoli, about 1 1/2 pounds, cut into bite sized flowerets
3 T extra virgin olive oil
6-8 cloves fresh garlic (or more, I used about 12 cloves)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 450F/230C. Cut broccoli into bite sized pieces, and peel and slice stems if large. Slice garlic cloves, and cut slices in half if you want thinner pieces of garlic. (I don't usually do that any more.)

Toss broccoli with olive oil, garlic, salt, and pepper, then spread on a baking sheet. Roast until broccoli is bright green and edges are starting to brown slightly, 20-25 minutes. Serve hot.