Green Vegetables with Shitake Mushrooms or Bacon and Miso

China Tour 1. – Longhu Shan with some Bacon

 

This recipe has been waiting for some time now. It appeared in our kitchen first when we got back from China last year, then this spring when I made it with some green peas, and now again. This is the best time to share it, it seems – we have some green beans, shitake mushrooms, miso, and for the non-vegetarians some bacon.

Last year we spent one month travelling around in China, discovering the gastronomy of the south-eastern area. We landed in Shanghai meeting some friends there, and went on to the south-west. There we learned that the meals of this area are very similar to Hungarian ones: simple but flavourful  dishes with bacon. Nothing like the spicy-hot sechuan food . Mostly they stir-fry the vegetables in the lard of the bacon and serve it with the some soy sauce and the bacon on top. As seasoning they stir-fry some chilie to go with it. These simple but harmonious dishes were my inspirational source when I made this one: green beans or peas with bacon and for the vegetarians with shitake mushrooms. I used miso as a sauce, but you can add some soy sauce as well. We can also use celery or brokkoli instead of beans or peas – use whatever you have on hand.

 

Green beens with bacon and chili in the Longhu Shan Area

The restaurant we spent our evenings after hiking all day

The hiking Route in Longhu Shan

One nice spot in Longhu Shan - for us a magical place, for others everyday life

 

Tis recipe is more like a basic pattern which you can use for your variations with different kinds of vegetables and seasonings.

 

Green Vegetables with Shitake Mushrooms or Bacon and Miso

Serves 4

  • 600 g green beans, washed and cut into 5 cm pieces or 1 medium celery, washed and cut into small chunks or 400 g green peas, peeled
  • 2 ek coconut oil or lard of the bacon if you use it
  • 12 pc medium size dried shitake mushrooms, soaked for 15 Min.,  then cut into thin slices
  • 1 tbs hatcho miso dissolved in 100 ml water or 3 tbs soy sauce
  • 1 medium chili, cut into small pieces
  • 1 bunch parsley or coriander, washed and cut

You can also use:

  • 200 g bacon
  1. Heat up a heavy pan and fry the bacon to get its lard or warm up the coconut oil.
  2. Put in the chosen vegetables – green peas, green beans or celery –, and stir-fry it for 3-4 minutes on high heat. Pour the water from the shitake mushrooms to it, and steam it for 6-8 Minutes covered – until the vegetable gets softer, but not overcooked.
  3. Add  the chili, and stir-fry it for 2-3 minutes on high heat.
  4. Add the mushroom, pour the soy sauce or miso into it.
  5. Sprinkle it with the greens.

If you use bacon, mix it to your dish before serving.

You can serve it as a main dish with jasmine rice on the side, or use it as a side dish for grilled meat.