Where I lived before I moved to California, I was devoid from exciting new vegetables. In the big Chinese supermarket on my block I found two and made this Lemongrass flavored rice with edamame and pea shoots & grilled king oyster mushrooms.
Back in the old country, I lived in a tiny town with only one small supermarket. No way that they’d sell any special, peculiar or inspiring vegetables. Never. The most exiting veggie we could buy there was a pumpkin. At least, to most customers, who had no clue what to do with it. So you could imagine my happiness when I found that the nearest supermarket in my new home was a huge Chinese supermarket.
And it didn’t disappoint me.
On my first visit, I stopped only for a second to watch the fish swimming around in the tanks and to check if the butcher really sold all parts of each animal. But then I moved on to my goal: the veggies. That department was at least four times as large as I was used to. Of course, all the veggies I knew were there. And more. Let the fun begin!
I chose two vegetables I wasn’t familiar with. I knew fava bean shoots are edible, but never saw them for sale. Also not in this supermarket, but the pea shoots would be a great substitute, right? That same holds for the king oyster mushrooms. I know about oyster mushrooms and I figured these king sized would be even better. Well, they’re firm and therefor great to grill. The rest of the dish I just made up while cooking. Here it is!
RECIPE LEMONGRASS FLAVORED RICE WITH EDAMAME BEANS AND PEA SHOOTS
A large title for a great vegetarian dish for 2
+ GRILLED KING OYSTER MUSHROOMS [vegetarian]
150 gr edamame beans – shelled weight
250 gr king oyster mushrooms
4 tablespoon Japanese soy sauce
4 tablespoon sunflower oil
1 T sesam oil
hot sauce like tabasco, sriracha, sambal
1 small red onion
1/2 | 1 cm fresh ginger root
1/4 stalk lemongrass – keep the rest in your freezer
1/4 cup | 50 ml sweet white wine
1/2 cup | 110 gr basmati rice – or more if you want
handful of peas shoots (or rucola)
Cook the unpeeled edamame 7-10 minutes until done and peel them, if needed. Cut the mushrooms lengthwise in 2 or 4 parts. Let marinate in a mixture of 2 tablespoons of soy sauce, 2 tablespoons of sunflower oil, the sesam oil and as much of hot sauce as you like.
Start the fire. Peel and cut the onion in half rings. Preheat 2 tablespoons of sunflower oil in a skillet and cook the onions on a low fire for about 10 minutes. Peel and mince ginger and 1/2 inch of lemongrass, add to the onion. Stir, add the wine and 2 tablespoons of soy sauce and let simmer at you lowest heat until the liquid has vaporized.
Cook the rice with rest of the lemongrass and salt until done.
Heat a grilling pan and grill the mushroom parts 2-3 minutes each side. If you want them less firm, lower the heat and let them cook until desired readiness.
Cut the pea shoots in smaller bites and mix with the onion. Add edamame beans and continue simmering until all ingredients are warm. Add salt and pepper if needed, but I don’t think so.
Serve the rice in a bowl, scoop up the beans mixture and put the mushrooms on top of that. Enjoy!