Tuesday, May 23, 2017

Lemon Ginger Asparagus and King Trumpet Mushroom with Tapioca Thread Glass Noodles








     Light and Delicious!
     Today's noodle entrée is not vegetarian because the sauce is made with chicken broth.  Lemon and chicken broth is a classic flavor combination that cannot be duplicated with vegetable broth.  Ginger makes the lemon chicken broth sauce taste even more appealing.
     King Trumpet Mushrooms are in the Oyster Mushroom family.  When eating most mushrooms in the Oyster Mushroom family, it is best to not consume alcohol or illness will likely occur.  King Trumpet Mushrooms contain only a trace of the chemical that reacts with alcohol, so having a fermented beverage with the meal will do no harm.
     King Trumpet Mushrooms have a very long shelf life when they are refrigerated.  I purchased 3 fresh large King Trumpet Mushrooms and immediately used two of them to make a couple of recipes.  The third King Mushroom sat in the refrigerator for more than one month and it still looked as fresh as the day it was purchased.  This is not a fluke occurrence, because King Mushrooms have a reputation for being durable.

     Lemon Ginger Asparagus and King Mushroom with Tapioca Thread Glass Noodles:
     This recipe yields 1 noodle entrée.
     The vegetables and sauce can be prepared while the noodles boil.  Be sure to have all the ingredients ready ahead of time.
     Step 1:  Place 1/4 cup of rice wine (Sake) in a container.
     Add 3/4 cup of chicken broth.
     Add 1/4 teaspoon of pure sesame oil.
     Add 1 1/2 tablespoons of lemon juice.
     Add 1 tablespoon of cornstarch.
     Stir the ingredients together.
     Set the sauce mixture aside.
     *Stir the sauce mixture again before adding it later in the recipe.
     Step 2:  Start cooking 1 portion of Tapioca Thread Glass Noodles in a pot of boiling water over high heat.
     Step 3:  Heat a mini wok (or sauté pan) over medium/medium high heat.
     Add 1 1/2 tablespoons of vegetable oil.
     Add 1 teaspoon of ginger paste.
     Add 1/4 cup of julienne sliced onion.
     Add 3/4 cup of thin sliced King Trumpet Mushroom.
     Stir fry till the mushroom starts to become tender.
     Step 4:  Add 8 asparagus that are cut into spears and tender stalk pieces.  (Discard the tough fibrous stalk ends.)
     Add 1 bias sliced green onion white section.
     Add 1 pinch of sea salt and white pepper.  
     Stir fry till the asparagus starts to become tender.
     Step 5:  Add the reserved sauce mixture.
     Bring the liquid to a boil and stir as the sauce thickens.
     Step 6:  Reduce the temperature to very low heat till the noodles are ready.
     Step 7:  When the Tapioca Thread Noodles are tender, drain the water off of the noodles.
     Step 8:  Mound the Tapioca Thread Noodles on the center of an oval plate.
     Spoon the asparagus, King Mushroom and lemon ginger sauce on the border of the plate around the noodles.
     No garnish is necessary!
 
     This is a nice tasting entrée and the Glass Noodles create eye appeal!

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