Tuesday, March 17, 2009

Napa & Mushrooms "Orientale"

Many meals around here comprise a serving of meat and a nuked veggie. Veggie boredom has set in. To add variety, sauté a mixture of veggies with a splash of salad dressing. Tonight's combo is sliced mushrooms, napa cabbage, and Newman's Own Lighten Up Sesame Ginger Dressing to add an Asian tang. This was a great side dish for roast chicken.

(By the way, tonight's episode of easy chicken roasting experiments used the same method as discussed in an earlier post but setting the temperature at 425° and the timer for 1 hour and 20 minutes. Done to a tee!)

Ingredients for two servings:
  • 4 oz. sliced mushrooms
  • 4 cups Napa cabbage, sliced thin
  • vegetable oil for sautéing
  • 1 Tbl. bottled sesame-ginger salad dressing
  1. Heat oil in a sauté pan on medium high.
  2. Saute the mushrooms until slightly browned but not until they release their liquid.
  3. Add the sliced cabbage and saute approximately 1 minute.
  4. Toss in the dressing and heat through.
  5. Serve immediately with a slotted spoon to drain excess liquid.
Tangy, tasty and it's not another nuked bag of green beans or corn niblets!

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.