Saturday, June 23, 2012

Marinated Baby Bella, Pea Pod, Seaweed Salad with Fried Lotus Root

Pea Pods,Marinated baby Bella Mushrooms,Seaweed, Sliced pickled Ginger, Green Onion
This list looks long but is actually quick prep.
Total time :20 min for 3 C Salad + Hour marinade-idle time

BABY BELLA Mushrooms ( sliced )were marinated for an hour in:
3 TBSP Tamari
3 TBSP Marukan Seasoned Rice Vinegar (orange label)
1 TBSP Grated Fresh Ginger
1 Clove Garlic, fine chop
1 tsp Serrano pepper, fine chop or 1 tsp Chilli Sauce
If you have it add a chopped green onion to the marinade

After one hour I removed the Baby Bellas and added the DRIED SEAWEED
to the marinade to soften-rehydrate.
Seaweed on hand was dried long strand
I halved the strands with a kitchen shears for appearance and balance

Remove seam by pulling on tip and pulling down spine.
Diagonal slice, 1"
Would have preferred them raw but they were not of the best quality.
I placed them in a covered bowl with a 1/4 cup of water and microwaved them
for 2 minutes.
Stove top blanching in salted boiling water is fine for about 1 min.
Drain and deliver straight to a bowl with iced water to retain crispness.

Diagonal slice, 1/2".

For color variation and snap:
From jar slice in strips with kitchen shears.

I tasted the Marinade and adjusted to my palate, preference.
Added a little more Ginger and Sesame Oil and used the marinade
to toss salad elements in.

Variation: is adding 2 TBSP fresh squeezed Orange juice to replace 1 TBSP Vinegar.

Fry in a blend of 2/3 Sesame Oil to 1/3 your favorite frying oil + 1 TBSP Tamari
I access sliced Lotus Root at my nearby Chinese market.
Look for it:Parboiled, packed in water.
Also tasty straight out of the package, rinsed, halved on a salad
as well as an unusual element on an Asian styled sandwich.

Oil must be heated to HOT.
Pat dry Lotus Root and add to hot oil carefully.
Cook until lightly browned.

Preheat oven to 400.
Toss Lotus Root in a smidgen of Roasted Sesame Oil + a splash of Aged Soy Sauce.
Roast until lightly browned on a non stick sheet.

Once fried or roasted sprinkle with a mixture of Sesame Seed,Sea Salt, Nori.
(or Kelp Powder as I used here)

This makes a satisfying and fun app for any party.
Make it ahead of time then 'recrisp' in a hot oven prior to service.

This was an almond based sauce but you could use Vegan Mayo or Tofu.
1/4 C Slivered Almonds-soaked 2 hours (sub Raw Cashews)
Place in a power blender , add Cilantro, Wasabi paste,a splash of
Seasoned Rice Vinegar, 1/2 Green Onion, Salt, Lemon juice to taste
If not shiny and smooth add a little oil while blending-Coconut or Canola.
+ water to desired consistency.

We have enjoyed: Add Julienne Kohlrabi,,Julienne Carrot, Radish, Daikon.

TIP:Use extra Cilantro Wasabi sauce for a delish Asian style sandwich spread.

Have fun!

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