Monday, March 30, 2015

Red Miso Vegetables and King Trumpet Mushroom with Fried Egg

     A Noodle House Style Egg Entrée That Can Be Served As A Healthy Breakfast!
     Originally when I prepared this egg dish a few years ago, it was intended to be only a breakfast item.  The reason being was because when it comes to breakfast cuisine, many western world cooks never think of making something that has Asian cuisine flavors.
     In reality, most Asian breakfast entrées are not like American or European breakfast entrées that feature eggs as the main course.  A broth soup with rice, miso soup, rice with fresh fruit or rice porridge are usually served as breakfast in Asian countries.  In most Asian cuisines, eggs are more often served as a lunch or dinner protein or as a protein garnish for savory dinner recipes.
     Miso Soup actually is a traditional breakfast item in Japan.  Miso Paste is an appealing breakfast flavor.  The stir fry vegetables and King Trumpet Mushroom are glazed with Red Miso Paste and sesame oil in today's recipe.
     Technically speaking, just because a fried egg garnish was added, it does not really make today's recipe a breakfast entrée.  However today's recipe would be a very healthy nutritious breakfast entrée to start a day with!

     Red Miso Vegetables and King Trumpet Mushroom with Fried Egg:
     This recipe yields 1 entrée.
     Be sure to prepare all the vegetables and ingredients before starting the stir fry!  The egg can be started cooking shortly after the stir fry is underway. 
     Step 1:  Heat a sauté pan or mini wok over medium/medium high heat.
     Add 2 tablespoons of vegetable oil.
     Add 1 minced garlic clove.
     Add 1/2 tablespoon of minced ginger.
     Briefly stir fry for a few seconds so the garlic and ginger become aromatic.
     Step 2:  Add 3/4 cup of King Trumpet Mushroom that is cut in half lengthwise and bias sliced.
     Add 1/5 cup of thin julienne sliced onion.
     Add 5 or 6 thin slices of carrot.  (Use a fluting tool to cut lengthwise grooves in the carrot, so the slices resemble flowers.)
     Add 1/4 cup of thin sliced red bell pepper strips.
     Add 5 to 7 baby bok choy that are cut in half lengthwise.
     Add 1/4 cup of feathered snow peas.
     Add sea salt and white pepper.
     Add 1 small pinch of crushed dried red pepper.
     Stir fry the vegetables, till they start to become tender.
     Step 3:  Add 2 tablespoons of red miso paste.
     Add 3/4 cup of light fish broth.
     Stir the miso paste into the broth as it heats.
     Step 4:  Bring the liquid to a boil.
     Add just enough cornstarch and water slurry, while stirring, to thicken the sauce to a thin sauce consistency.  (Only a small amount is needed.)
     Step 5:  Reduce the temperature to low heat.
     Add 1 green onion that is cut into bite size pieces.
     Add 2 teaspoons of sesame oil.
     Toss the ingredients together.
     Step 6:  Place the red miso vegetables and king trumpet mushroom on a plate as a bed for the fried egg.
     Sprinkle a few pinches of toasted sesame seed over the vegetables.
     Keep the plate warm on a stove top.
     Step 7:  Heat a non-stick sauté pan over medium heat.
     Add 1/2 tablespoon of vegetable oil.
     Add 1 large egg.
     Cook the egg sunny side up.
     Season the egg with sea salt.
     Step 8:  Place the fried egg on top of the red miso vegetables.
     Serve with a bowl of steamed sticky rice on the side.
     The king trumpet mushroom adds a nice mellow oyster mushroom flavor.  This is a rich tasting quick stir fry entrée that can be served for breakfast, lunch or dinner!

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