Do you want a recipe where you can expose your family to new things? This is your ticket! Super fresh tasting, a little crunchy, a little sauce, and a whole lot of flavor. If you want you can add this to any protein and you have everything. A little rice noodles (bean threads) a ton of veggies packed with even more flavor. Make it spicy for you that love the heat or calm it down for a great side or main dish. You have the power to take this and use it in any way you wish! The one thing is you will make sure that this is added to the favorites and a staple to come out once a week. Change it with whatever vegetables you want! Try it this way first and expand and make it yours!
Be careful to not add too much soy sauce until you have tasted it first. I did the first time that I played with this and even though I ate the entire bowl I’m sure my doctor would shake his head at my sodium intake. When adding liquid make sure to add no more than 4oz at a time. You don’t want too much liquid just enough to make sure that everything is free from sticking on the bottom but has an amazing sauce coating. Lastly, if you want it to be vegetarian make it with a vegetable base or just soak the mushrooms in water overnight!
Fresh, light, and capable of having so many options to make it fit you. It really is an amazing little recipe that can be a dish by itself or accompany something else.
Ingredients
Instructions
- In a large bowl combine sliced Shiitake Mushrooms, 3 cloves of sliced garlic, sliced Thai chilies, sliced celery, and 16oz of beef stock. Stir to combine and top with a pinch of pepper (freshly ground is even better). Let sit for at least an hour if not overnight!
- Break up cloud ears into 4-5 pieces and soak in water. Breaking them up will help keep them in bite-size pieces.
- Portion and slice Broccoli, Cabbage, and the rest of the ingredients.
- Add oil to a large pot and heat over med-high heat. Add onions, garlic, and carrots to oil and saute until onions start to change color.
- In a separate pot start boiling water
- Strain the liquid out of mushrooms and save it for later. Add broccoli and all marinating solids into the pot, top with the cabbage. Add 4oz of liquid to the pot to help cook everything down. Stir and try to coat all the ingredients with the liquid and oil.
- Once the cabbage is cooked down, add soy sauce and oyster sauce stir, and taste for flavor. Add more to your liking.
- Once you have the vegetables seasoned and cooked to al dente (cooked but still has a crunch) drop the bean threads in the boiling water for a minute. Remove and place on plates or in the bottom of plating bowls.
- Top Bean Threads with a scoop of vegetables and give yourself a pat on the back as you have an amazing dish that is fresh and light! Well Done!
Notes
Play with this by adding any type of vegetable that you can like. Don't be afraid to go out on a limb here! Try new ingredients, you never know you might find something that you never knew you loved. I did when I played with this and I have a new outlook on Chinese Broccoli. Also remember adding a protein can take it to another level just as taking the beef broth out makes it vegeritian.