In a quest for something new for our Monday night writers’ dinner, I experimented with an Asian-inspired side dish that perfectly complemented my tried and true Teriyaki Fish Marinade. For a tasty vegan supper, simply omit the fish. This colorful veggie dish is an adaptation of a recipe I found in Vegetarian Times Complete Cookbook. Definitely a keeper, and I look forward to tweaking the flavors.
The original recipe calls for scallions, but as our romance writer doesn’t care for scallions, I omitted them. Next time, however, I will definitely sneak them back in along with some fresh ginger to punch up the delicate sauce, increased at the request of my sauce-loving husband and served over soba noodles, a delicious buckwheat pasta. I will also try to keep the noodles warm or add them to the vegetables and sauce to heat them up.
SOBA NOODLES with STIR-FRIED VEGETABLES
8 oz. soba noodles
2 Tbs. vegetable oil
3-4 cloves garlic, minced
1 medium zucchini, quartered and thinly sliced
1 medium yellow squash, quartered and thinly sliced
5 oz. sliced shiitake mushrooms
10 oz. fresh or frozen shelled edamame (soy beans)
9 Tbs. mirin (rice wine)
9 Tbs. low-sodium soy sauce
3 tsps. corn starch
1. Bring a pot of water to a boil. Cook soba noodles according to package directions and reserve.
2. Combine mirin, soy sauce, and cornstarch in a bowl and reserve.
3. Heat oil in a wok or large deep skillet over medium-high heat. Sauté garlic for a minute, then add mushrooms and stir until they release their juices. Stir in squash, edamame, and soy sauce mixture. Sauté until vegetables are crisp-done, 2-3 minutes. Plenty for 4-5.