In the produce section I can find things like a banana flower to make my favorite Sri Lankan dish, or bamboo grass for making salads, and of course lots of mushrooms! I love mushrooms, and the selection at Asian markets are so much fun. The last time I went I restrained myself and only bought one kind, a bunch of shimeji mushrooms. You don’t want to eat shimeji mushrooms raw, they’re pretty bitter, but once you cook them the bitterness turns into a slightly nutty flavor and the mushrooms keep a good crunch. To prepare them, simply break them off the bunch, and tear off a little bit off the end of the stem. You can also just use the caps but I like including the stem.
I used pad thai noodles in this stir fry, but you can use any kind you like, udon, mung bean, even ramen or spaghetti. Just prepare the noodles according to the package and then drain well before adding to your stir fry. The flavors are the key in this dish, garlic, ginger and red onion provide the spice, while lime juice and sugar give it a little sweet and sour. I even add a splash of fish sauce for some saltiness. I use my microplane grater for the garlic and ginger, but you can finely chop the garlic and use a regular grater for the ginger (you don’t want to just chop it because grating leaves the tough fibers behind). This is one of those dishes that works great with whatever’s in your fridge. I had some spinach from our CSA that needed to be used up, you could also try peppers, broccoli, zucchini or whatever you like.
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