MUSHROOM SUKIYAKI IN GINGER BEER BROTH

MUSHROOM SUKIYAKI IN GINGER BEER BROTH 

Light, refreshing, satisfying. Veggies, tofu noodles, delicious ginger beer broth – what more could you ask for in an Asian-American super star dish? Elegant? Yes, it’s also elegant!

Serves 5

Ingredients for garnishes:

1 lg. navel orange

1 segment fresh ginger, thumb-size

Directions for garnishes:

Using sharp paring knife, peel 4-5 wide strips of orange peel from end to end of orange. Place each peel orange side down on board, then using a sharp, wide knife, run knife horizontally between the white part (pith) and the orange part (peel), removing all of the white part.

Trim the rough edges of each peel, cutting into a rectangular shape. Now cut from end to end into 1/16th inch wide strips. Set aside.

Trim the rest of the orange and cut into segments, removing seeds.

Peel a segment of ginger. Place on board, cut from end to end (or with the grain) into very thin slabs (1/16th inch wide). Stack a few at a time, and cut from end to end into tiny sticks (1/16th inch wide). Set aside.

Ingredients for ginger beer sauce:

12 oz. bottle non-alcohol ginger beer (Goya brand is gluten-free)

1/4 c. soy sauce (Kikkoman brand is gluten-free)

1/4 c. orange marmalade (Smucker’s brand is gluten-free)

3 lg. peeled garlic cloves, finely chopped

2 T. sesame oil

2 t. Coleman’s dry mustard

salt

Directions for ginger beer sauce:

In large bowl combine all sauce ingredients. Stir well to completely incorporate. Set aside.

Ingredients for stir-fry:

3 T. extra virgin olive oil

8 oz. white button mushrooms, washed; cut each into 4-5 slices

2 c. peeled, diced onion, 3/4 inch squares

1 bunch fresh bok choy cabbage; cut off bottom about 1 inch up the stalks and discard; separate, wash well, then cut off stalks at lower leaf level; cut leaf parts into 2 inch pieces and set aside; cut remaining stalks down middle from end to end, then crosswise into 1/2 inch segments (like you would cut celery stalks) and set aside

1 t. salt

1 c. fresh baby carrots; cut in half from end to end, then cut each half in half from end to end again

8 oz. fresh mung beans, washed well

salt and pepper

8 oz. pkg. Tofu Shirataki Spaghetti; empty into colander and rinse very, very well till no odor remains; place in boiling water 3 minutes, then drain in colander and set aside

Directions for stir-fry:

In extra-large skillet, over medium-high heat, melt olive oil. Add mushrooms, onions, the diced bok choy stalks and salt. Stir-fry till stalks are nearly tender.

Add carrots and leafy tops of the bok choy. Stir-fry till tender.

Add mung beans and all of ginger beer sauce. Stir well. Reduce heat to medium, and cook till all foam from the sauce dissipates, stirring often – just a couple of minutes.

Add drained Tofu Shirataki Spaghetti. Stir to evenly distribute, then salt and pepper to taste.

Spoon into individual serving bowls. Place 1 orange segment atop each serving, then arrange a few strips of orange peel and a few ginger sticks around the orange. Serve.

Notes: Since this is a stir-fry, you want to prepare all your ingredients, including garnishes, sauce, veggies and pasta, before stir-frying, so that you don’t waste any time between cooking and serving this beautiful dish.

The ginger beer and orange marmalade in the broth create a subtle but exciting flavor achievement!

The Tofu Shirataki Spaghetti is gluten-free, as is this entire recipe.