This vegetable dish is something I cook often, to accompany a larger meal, or with a grain and some more protein, as the main focus of a meal. This combination soothes digestion, is gently grounding, supports blood and bones. The mushrooms support good immune integrity, and it’s all delicious and naturally satisfying. The belly loves this kind of eating!
Ingredients:
- Green beans, about 3 generous handfuls
- Carrots, 2 or 3 medium size
- Scallions aka spring onions, 3 large
- Fresh ginger, 1 chunk (size of half a thumb)
- Dried shiitake mushrooms, ~10 pieces
- Grapeseed Oil (or your preferred cooking oil)
- Tamari or truly brewed soy sauce
- Toasted sesame oil
- Crushed Sichuan peppercorns (three big pinches, or to taste)
- Salt
- Thickening slurry (made from any mild starch such as organic corn starch, kuzu powder, potato, arrowroot, or tapioca starch, dissolved in 1/4 cup cool water)
Preparations:
Place the dried shiitake mushrooms in a small pot and cover with boiled water. Allow them to soak in the hot water for about fifteen minutes. Lift out the mushrooms, keeping most (but not the bottom bits) of the dark, fragrant cooking water for later. Remove and discard the tough stems from the mushrooms and slice the caps.
Wash the green beans, then top and tail them. Take the knob of ginger, cut off the skin, and slice it into slivered matchsticks. Cut the carrots lengthwise, then slice them to match the size of the green beans. Wash the scallions (spring onions), trim any older bits, and slice them as you like, I often like them in good chunks, but here, sliced thinly.
Dissolve your thickener in a small bowl of cool water and keep it nearby.
Cooking Instructions:
Pour about 1/2 cup of the shiitake mushroom water into a large pan and bring it to a lively simmer. Add the green beans, carrots, and a generous pinch of salt, then cover for a minute to let the vegetables and begin to soften.
When the pan is nearly dry, push the vegetables to one side to clear a space for the aromatics. On the empty side, pour in a good splash of your preferred oil--these days I often use avocado oil-- and let it heat for a moment. Into the shimmering oil drop the ginger, scallion (also called spring onions), and the crushed Sichuan peppercorns. Stir them in the oil so their fragrance blooms, then fold the vegetables back through, letting everything mingle.
Pour in a generous splash of tamari and stir to coat. Add the sliced black mushrooms, and if needed, add another splash of their soaking liquid to keep everything moist. Taste and adjust as needed.
Give the thickening slurry a quick stir to re-dissolve, then gradually pour it into the pan while stirring gently. Start with some, adding more if needed. The sauce will thicken almost immediately as it comes to full heat, glazing the vegetables in a soft shine. Finish with a splash of toasted sesame oil for depth.
To serve, spoon the vegetables onto a plate with a cooked grain of your choice. Serve immediately. For a full meal, add tofu chunks or pair with beans, fish, sliced meat, and so forth.
Welcoming Food Books
The two-volumes of Welcoming Food by Andrew Sterman explains Chinese medicine food energetics in clear, practical terms, with simple recipes and step-by-step guidance for using food to maintain or return to optimal health.
