Who can resist the savory taste of oyster mushrooms? This recipe takes only minutes to make and can be served over noodles, rice or steamed Asian dumplings.
It makes about 2 servings.
- 1/2 cup slivered parsnip root
- 1/2 cup chopped onions
- 1 tablespoon sesame or olive oil
- 1 cup cubed firm tofu
- 1/2 cup teriyaki sauce
- 1 cup chopped fresh oyster mushrooms
- 3/4 cup chopped dandelion greens
- 1/2 cup chopped celery stalks and greens
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated fresh turmeric
- 1 teaspoon sesame seeds
- 1/3 cup water
- Marinade the tofu in the teriyaki sauce and set it aside.
- Warm the oil in the skillet or wok at medium heat.
- Stir in the parsnips and onions.
- When the onions are just browning, add all remaining ingredients except for dandelion greens and sesame seeds.
- Once the mixture is thoroughly heated, stir in the greens and sesame seeds.
- Once the greens have wilted, remove the skillet from the stove and serve your dish hot over rice, noodles, or stuffed pasta.
Storage and Use
All stir-fried vegetables are best eaten fresh from the stove. Leftovers may be stored in a covered container for up to one week in the refrigerator to reheat later.