DDD #129 – Vegan Spicy Teriyaki King Trumpet Mushrooms

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Vegan Spicy Teriyaki King Trumpet Mushrooms

Feeds 2 with rice & a side veggie

INGREDIENTS

9 or more ounces of King Trumpet or Oyster mushrooms

1 cup water

2 TBS brown sugar

1 TBS sesame oil

2 TBS minced ginger

6 TBS low sodium soy sauce

1 TBS sambal oelek (chili paste) – optional

1 TBS vegan oyster or mushroom sauce

1/4 cup cornstarch whisked into 1/4 cup water

Cooking spray (or oil)

GARNISH – steamed rice & bok choy & sesame seeds

DIRECTIONS

Cut the tops off the mushrooms & either set aside for some other use or use in this recipe.  Slice the stems 1/2 inch thing.  Score them in a criss-cross & set aside.

Warm the water, sugar, sesame oil, ginger, soy sauce, sambal oelek, and oyster/mushroom sauce until the sugar dissolves.  Pour over the mushrooms & let marinate for 20-30 minutes.

Steam your rice, adding boy choy in the final three minutes.

Heat a pan treated with cooking spray or 1 tsp of oil.  Reserving the marinade aside – sear the mushrooms on both sides until browned & caramelized.  Set aside.  Bring the marinade to a boil in that same pan & add the cornstarch mixture.  Heat until thick.

Add mushrooms to the sauce, heat through & serve atop steamed rice & bok choy.  Garnish with sesame seeds.

 

DDD #110 – Jackfruit Company Teriyaki Jackfruit Review

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image above to watch the review.

 

Grilled Shrimp & Fried Brown Rice in Homemade Spicy Teriyaki Sauce

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Another easy one.  I made this teriyaki sauce with a lot of ingredients.  The only really important ones are the pineapple juice, soy sauce, honey, ginger & garlic.  If you are missing one or two of the others – do not sweat it.  Also note – this is a light Teriyaki sauce with the thin consistency of a marinade – not that thick, gooey stuff you get in bottles.  This could be thickened by cooking it down but I liked the lighter quality of the thinner sauce.  The thinner sauce was a lovely addition to my Easy Fried Brown Rice, too.

As to shrimp – I always recommend buying the largest you can afford.  Shrimp shrinks when you cook it & shrimp the size of your finger when raw will look like bay shrimp after grilling.   Also – definitely take the added precaution of deveining them.  Deveining shrimp is gross but so is eating that yucky black strip.   Plus – cleaned shrimp look prettier when fanned out like that & cooked.

That said – this is very straight forward.  I made the Teriyaki (about a pickle jar worth) and, once it cooled, I marinated the cleaned shrimp in some.  I reserved the majority of the Teriyaki for later.  Pour this Teriyaki sauce over fried rice or use it to marinate other meats.

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Grilled Shrimp & Fried Brown Rice in Homemade Spicy Teriyaki Sauce

INGREDIENTS

1 lb shrimp – peeled & deveined

1 scallion – chopped – as garnish

For the spicy Teriyaki sauce

2 cups unsweetened pineapple juice

2 TBS mirin

1 TBS dark soy sauce

1/2 cup soy sauce

4 garlic cloves – minced

3 TBS fresh ginger – minced

2 TBS toasted sesame oil

2 serrano peppers – seeded & minced (optional)

2 TBS honey

1 tsp dry mustard

1/2 tsp white pepper

2 scallions – chopped

1 TBS of corn starch whisked & dissolved into 1/4 cup water

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DIRECTIONS

Heat all the Teriyaki sauce ingredients (except the cornstarch & water blend) in a pan over high heat.  When boiling – add the cornstarch water & whisk in.  Lower heat a bit & keep it at a light boil until it begins to thicken.  Cook until it is the consistency you prefer.  I kept it pretty thin.  Remove from heat & COOL.

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Clean your shrimp & then marinate them in the COOLED Teriyaki for as long as possible – at least an hour.  The longer the better.

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When ready to serve – grill the shrimp either on a grill or in a pan treated with cooking spray.  Serve them over my Easy Fried Brown Rice with an extra drizzle of Teriyaki sauce & some chopped fresh scallion.

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For the Fried Rice

Easy Fried Brown Rice

INGREDIENTS

2 TBS sesame oil

6 cups brown (or other) rice – cooked & cooled

2 shallots – diced

1 red bell pepper – sliced into slivers

4 scallions – chopped

1 TBS fresh ginger – minced

1 cup green cabbage – sliced thin

1 cup red cabbage – sliced thin

4 garlic cloves – minced

1/4 cup soy sauce

1 lime – cut into wedges (optional) – as garnish

Extra scallions as garnish

S&P to taste

DIRECTIONS

Heat the oil in a large wok or other large pan.  When very hot, add the red bell pepper.  Saute a minute or two & then add the garlic & ginger & shallots.  Saute another few minutes & then just add everything else except the rice & the lime.  When the vegetables are tender – add the rice.   When the rice is well coated & heated through, season with S&P & serve with lime wedges & additional scallions.

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