6 dried shiitake mushrooms
1/2 yellow onion, diced
6 cloves garlic
1cm piece ginger
4 Tbs olive oil
3 Tbs kecap manis (or sweet soy sauce)
2 Tbs soy sauce
1 tsp red wine vinegar
Raw sugar, to taste
1/2 cup fresh shiitake mushrooms, sliced
8 baby carrots, peeled and halved
1/2 red capsicum, sliced
2 bunches choy sum, chopped, keeping stems and leaves separate
To make the shiitake sauce, place the shiitake mushrooms (whole) in a pot, cover with water and simmer over medium heat until soft (up to 30 minutes).
Drain the mushrooms and keep the liquid they were cooked in. Blend the mushrooms in a food processor with the onion, garlic, and ginger.
Heat the oil in a pan and add the puréed shiitake mix. Cook over low heat for 10 minutes.
Add the liquid from the soaked mushrooms, the kecap manis, soy sauce, red wine vinegar and a sprinkle of sugar. Cook briefly, taste and add more salt, vinegar, and sugar if needed.
To make the vegetables, stir-fry the fresh shiitake mushrooms in a separate pan until slightly browned. Add the baby carrots and red capsicum and cook briefly. Add the choy sum stems and cook until just tender. Add the choy sum leaves and cook until wilted.
To finish, add 3 tablespoons of the shiitake mushroom sauce to the vegetables. Stir through, and serve.
Acceptance has always been at the core of Lentil As Anything philosophy and is what helps it flourish. Acceptance means being all-inclusive—everyone is welcome. And that’s why today anyone of any social standing can be found eating at Lentil as Anything. And the ‘Magic Box’ still finances everything, from the delicious meals made with love, to paying wages, and to funding the community projects.
Credits: 'Lentil as Anything', Ilura Press
Photo Credits: 'Lentil as Anything', Ilura Press