Posts Tagged asparagus

Ume stir fry

A tangy and refreshing stir fry.

Yusuke used a bit of olive oil to cook up halved grape tomatoes, zucchini, asparagus, bean sprouts, and chicken (optional). He opted for olive rather than sesame oil for a lighter, fresher taste.

The sauce was based around two smashed umeboshi (pickled plums). It also included mirin, sake, soy sauce, dashi, and mirin.

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Moyashi domburi

A few weeks ago, Yusuke was positively salivating over pictures of food that one of his sisters had taken during a trip to Hokkaido. In particular, he really drooled over the various ramen dishes. Alas, we didn’t have any ramen on hand, but he made a substitute.

To start, he sautéed a tiny bit of spicy tobanjan sauce with sesame oil and then added asparagus, leeks, and bean sprouts. For additional seasoning, he added a tiny of bit of salt—to be precise—and 1 tbsp of soy sauce.

This mixture was dumped onto a healthy portion of rice.

Next came the broth spooned over all: made of soy sauce, water, black pepper, a tiny bit of sugar, and bonito powder. Last, strips of nori were arranged to garnish.

This is nothing like ramen at all, but for Yusuke it evoked the taste of shoyu (soy sauce) ramen and made him less jealous of his sister.

(To help with my search results: domburi is also transliterated as donburi. Easier: 丼 or どんぶり)

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Asparagus & mushrooms with garlic-onion-bean sprout sauce

asparagus and mushrooms with garlic-onion bean sprout sauce

A typical simple dish with unique flavours. Yusuke sautéed asparagus and mushrooms—each separately—in a dry pan. They could also be grilled or baked in a hot oven. He arranged them on big plates to serve. The sauce was quite interesting, composed of 1 tbsp lime juice (or lemon), 1/2 tbsp rice wine vinegar, 1/2 tbsp sesame oil, a bit salt and black pepper, and lots o’ minced garlic. Chopped raw green onions and boiled bean sprouts were also mixed into the sauce to make it crunchy. And that’s it!

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Shrimp and asparagus goodness

Omm nom nom shrimp.

First, Yusuke defrosted frozen shrimp and soaked them in a beaten eggs with a pinch of salt and pepper. The original recipe that inspired this meal called for egg whites only, as well as katakuriko to make the shrimp crispy when fried, but Yusuke said he was too lazy to do this. (He’s too hard on himself.)

Next, he sautéed sliced white onions and sliced asparagus in a frying pan. [Aside: It seems that it’s asparagus season somewhere: I keep finding beautiful specimens at the grocery store.]

Next into the pan went a healthy dollop of minced ginger and then a “soup” of 3.5-4 cups of chicken stock, a pinch each of sugar, black pepper, and sugar. Finally, he added the shrimp and cooked everything for a while longer. Finally, he reduced the heat and mixed in 1 tbsp of katakuriko.

We also had miso soup with eggplant and green onions. But I suck at photography.

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Veggie fried rice

This was a typical fluffy fried rice dish: good comfort food for poor Yusuke and his summer cold.

Chopped carrots, asparagus pieces, and sliced pork were stir-fried first with oil. Next, two beaten eggs were poured in slowly and mixed into the vegetables. When egg started to harden, hot rice was dumped in and mixed. The seasoning was salt, pepper, ajinomoto, soy sauce (a tiny bit), chicken broth.

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Veggies with almond dressing

bento

bento

I made this simple veggie dish from a recipe in The Enlightened Kitchen, our shojin ryori cookbook. The book uses carrots and asparagus, but I used green beans instead of the latter. The vegetables are simply boiled and served with a dressing, made by blending together the following:

2 tbsp lime juice (the recipe calls for lemon)
Powdered almonds (the recipe uses walnuts: 60 g, crushed)
2 tsp white miso
2 tsp mirin
2 tsp soy sauce
1 tbsp olive oil (the recipe calls for 2)
2 tbsp white wine
2 tbsp rice vinegar

This was a perfect bento, pictured in the adorable box that my mother-in-law gave me.

There was a lot of leftover dressing, so Yusuke used it the next night as a sauce for this mélange of asparagus, carrots, beautiful enoki mushrooms, white onions, and a bit of canned tuna.

Enoki mushrooms make me very happy. We also had them in our miso soup, along with abura-age.

enoki soup

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Shrimp-veggies stir fry-stew

shrimps_vegs

I don’t remember the details of this dish, but I do recall that it was very tasty, so I didn’t want the photo to go to waste. It’s a sorta stir-fry, sorta stew. The body has soy sauce, sake…and the other usual stuff. The veggies, as you can see, are asparagus, bean sprouts, bok choy, carrots, and mushrooms, along with shrimp.

random_soup

And this is really more of a nice idea than a good photo: miso soup with asparagus and abura-age. Lovely.

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Roasted asparagus

Asparagus 'n bonito

Asparagus 'n bonito

This side-dish is so simple that I can give the recipe in 140 characters:

Roast asparagus @ 450F 15 min. Sauce: soy sauce, mirin, sake (~equal quantities) & bonito powder. Garnish: bonito flakes. Super-low calorie

P.S. Very tasty, too

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Wasabi asparagus

Asparagus with a kick

Asparagus with a kick

I attempted this extremely simple recipe from the Fat-Free Vegan blog. Please note that her photography is excellent, as are, by all evidence, her culinary skills. I feel so lowly in comparison. On the other hand, I don’t particularly like cooking, anyway, and I’m probably better at searching International Bibliography of the Social Sciences. Hmph.

This dish caught my eye because I love wasabi, and the recipe is so easy that it barely counts as cooking. You just coat asparagus in a mixture of sesame oil, soy sauce, and wasabi then roast it in the oven.

Unfortunately, mine didn’t turn out so great. Not sure exactly what I did wrong. The tips of the asparagus were nice, but some sections were really stringy. I might’ve overcooked it, or perhaps it just was bad quality to begin with. I also could’ve added more wasabi, but that was much more easily remedied afterward than if I had the opposite problem.

This dish would be perfect for bento (a lunch box meal).

I really love the wasabi kick, so this satisfied my craving nicely. And here’s a wasabi factoid: from a reference in the wasabi wikipedia article, I learned that researchers have created a fire alarm for people with hearing impairments that uses wasabi! When smoke is detected, the device shoots wasabi from a can into the room. The powerful smell woke up the people in the study. Wicked. Story and video are here.

Since I was worried that the asparagus would be awful and that Yusuke would go hungry, I made sure we had some tofu on hand as a supplement. Yusuke snarfed down his asparagus, so either he was starving or it was fairly edible (I think the former). And then we ate the tofu anyway with the usual green onions, soy sauce, ginger, and bonito flakes. Cold, smooth tofu. Yum. I couldn’t manage a decent picture, but here’s a placeholder.

Tofu!

Tofu!

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Tofu-saucy veggies

Veggies & tofu sauce

Veggies & tofu sauce

Nope, that’s not cottage cheese—it’s tofu, that most wonderful food. Yusuke smashed up silken tofu and combined it with salt, pepper, olive oil, and rice wine vinegar. This served as a sauce for boiled fresh vegetables: asparagus, carrots, and bean sprouts. Perfectly summery. I think this is another new favourite.

These gorgeous chocolate fans were also recently consumed. My mother-in-law had included the candies in a package sent to Montreal, and they were so beautiful that we didn’t want to eat them. But Yusuke noticed that they were past their expiry date anyway and did his duty. Fortunately pictures were taken before it was too late. Ommnomnom.

Fans au chocolat

Fans au chocolat

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