Asian Mushroom Stirfry with Red Cabbage Salad

A day with a chef

On tuesdays we have a  special workout - cooking day. I train a chef during his weekly workout and afterwards we prepare a delicious easy going vegetarian dish, according to the veggies in season. Mostly organic if we manage to get our hands on them. Although it is spring by now, this one definitely can be saved for some cold upcoming winter weather later this year. 

If you don't eat fish or oystersauce, try to get your hands on a bottle of mushroom sauce, it's perfect replacement for the non vegetarian sauces, they are mostly found in asian toko's. 

Start with preparing the salad, because the stirfry is really quickly done.

What you need for Asian Mushroom Stirfry for two:
80 ml soy sauce
1 tblspoon oystersauce
1 tblspoon fishsauce
1 tablespoon rice vinegar
2 cloves garlic chopped
1/2 red pepper chopped
10 cm ginger chopped
50 gr. tauge
150 gr shitake
50 gr oystermushroom
80 gr tofu cubed
frying oil
handful of salted cashew nuts
two green springonions (leave some green for garnish) roughly chop

Heat oil and stirfry garlic, pepper and ginger for a minute , add mushrooms and stirfry several minutes more, then add tofu. Than also add sauces and continue to stirfry, add vinegar, tauge and cashew nuts, stirfry just a little longer and take wok of heat, you want to keep the tauge crispy.


What you need for Red Cabbage Sesame Salad for two:
1/4 red cabbage, very thinly sliced  and sprinkeled with rough chunks of seasalt
2 tiny ramanas peeled and grated
1 carrot medium size grated
little leftover over ginger finely grated
1 springonion, finely chopped
2 tbls  sesame oil
1 tbls ricevinegar
1/2 tbls fish sauce
1 tbls black sesame seeds
1 tbls white sesame seeds

Sprinkle cabbage with seasalt and let it sit while you prepare the rest.
Mix grated ramanas, carrot , ginger and chopped onion together. Rinse salt of cabbage and mix all in bowl. Add sauces & sesame seeds and stir well. Add some leftover green of springonion to garnish.

Bon Appetita!
Nuri