Did you know you can eat Shiitake mushroom stems?! If the stems are nice and thick, don't waste them ;)
Adding Shiitake mushroom stems to Kinpira is a great idea since the stems have light crunchy texture. They can add Umami to the dish!!!
FYI: Kinpira is a simple Japanese sautéed or braised vegetable side dish. It is served warm or at room temperature. It goes great with white rice and perfect for Bento lunch box!!!
Shiitake Stems Kinpira
Number of servings: 2
12 thick Shiitake mushroom stems
100g (3.5oz.) carrot
100g (3.5oz.) green pepper
1 tsp. cooking oil
a pinch of salt
2 tsp. sugar
2 tbsp. soy sauce
1 tsp. sesame oil
1 tbsp. toasted white sesame seeds
1. Cut off the hard part of Shiitake stems and shred with your hands.
2. Thinly slice carrot and green pepper.
3. Heat cooking oil in a frying pan, add the Shiitake stems, carrot and green pepper, and cook until coated with oil.
4. Season with salt, sugar, and soy sauce. Then cook until tender.
5. Mix in sesame oil and white sesame seeds to finish.
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Wednesday, March 18, 2015
NO WASTE Shiitake Stems Kinpira (Vegetarian Stir-Fried Recipe) - Video Recipe
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