Ginger Mushrooms & Wilted Asian Greens

Courtesy of Kitchen Dispensary http://thekitchendispensary.wordpress.com/

This is so like a cooked stirfry you could easily fool your cooked foodie friends. The mushrooms you need to do in advance, but you could get away with not dehydrating the greens if you let the dish sit and marinade for a half hour or so, or just eat them crunchy.

Ginger Mushrooms & Asian Greens

The Ginger Mushrooms

Ingredients:

• About 20 Button Mushrooms
• 1 Tsp Minced Ginger
• 1 Tsp Minced Garlic
• 1 Tbsp Tamari
• Juice of 1/2 Lemon
• 1 Tbsp Cold Pressed Oil (flax, olive, sesame or similar)

Preparation:

1. Wash and slice the mushrooms about 5mm thick.
2. Throw all the ingredients into a large bowl and mix with your hands until the mushrooms are well coated.
3. Place onto mesh dehydrator trays and dehydrate for about 6 hours.

The Wilted Asian Greens
About 4 Cups of Chopped Bok Choy or Similar Asian Greens

Place on mesh dehydrator trays and dehydrate for 1 hour

The Sauce

Ingredients:

• 1 Tbsp Tamari
• 2 Tbsp Cold Pressed Sesame or Olive Oil
• 1cm Piece of Ginger
• Juice of 1/2 Lemon
• 2 Tbsp Water

Preparation:

1. Place in a blender and blend until well combined.
2. Strain to remove any large chunks of ginger.

Putting It All Together
The Ginger Mushrooms
The Wilted Asian Greens
The Sauce
3 Tbsp Sesame Seeds
1-2 Cups Mung Bean Sprouts

Combine all everything in a bowl and toss to combine.

Chinese Stir Not-Fry

Courtesy of Gone Raw http://goneraw.com/

Servings: 4-6

Ingredients:

• 1 head broccoli
• 1 head bok choy, trimmed and rinsed
• 1/2 head cabbage
• 1 or 2 handfuls of carrots
• 1 or 2 handfuls of snow peas
• 1 or 2 handfuls of mushrooms
  
• 1/2 tsp thai chili sauce
• Sea salt to taste
• Juice of 1 lemon
• A few tablespoons of extra virgin olive oil (cold pressed is best)
• Pepper to taste
• Oriental seasoning to taste
• 2-3 large splashes of Nama Shoyu (raw soy sauce)
• 1 cup raw sesame seeds
• 1/4 cup raw agave nectar
• 1 small piece ginger
• 1 small clove garlic

Preparation:

1. Process the carrots, broccoli, bok choy and cabbage in the food processor until chopped and/or shredded.
2. Chop the mushrooms and snow peas roughly.
3. Blend dressing ingredients, dress and enjoy! Optional garnish: sesame seeds!

Mango Pine Nut Veggie Strips

Courtesy of Supreme Master Televisionhttp://www.suprememastertv.com/veg/Mango-Pine-Nut-Veggie-Strips.html

(For all ingredients, please use organic versions if available)

• 1 mango


• 1 basket sugar snap peas


• 1 cup veggie strips


• Some pine nuts


• 6 carrot slices


• Cloud ear mushrooms


• Ginger slice


• ⅓ teaspoon salt


• ¼ teaspoon sugar


• 1 teaspoon corn starch


• 1 tablespoon water

PREPARATION
1. Peel the mango, cut it in half and slice it.

2. Turn on the stove and boil the water.

3. When the water boils, add in a pinch of salt to enhance the taste and some oil to brighten up the green color.

4. Trimmed off the end of the sugar snap peas.

5. Put in the sugar snap peas into the boiling water for a moment.

6. Rinse the sugar snap peas into cold water to retain the fresh and green color.

7. Heat up the wok, and when it’s heat add in a little bit of oil.

8. Add in the cloud ear mushrooms and carrots.

9. Add a pinch of salt and sugar.

10. When the cloud ear mushrooms are softened, add in the veggie strips.

11. Stir fry a little bit.

12. Put the corn starch to make a mixture and add some water

13. When it’s cooked, add in the mango and the pine nuts.

14. Let it simmer for a moment (not too long) and turn off the heat.

15. Ready to be served.