Broccoli-Mushroom-Fennel Fry

This morning I was at the Asian market and saw Chinese broccoli and king mushrooms. I thought I’d give them a try. No regrets. The king mushrooms are the best I’ve ever had!

My first thought was to put it over brown rice spaghetti or a short grain rice, but I remembered I had some cooked sweet potatoes at home and felt the sweet would balance off the bitter greens well.

A few other ingredients I had in the fridge…wasn’t sure what I would use until I took a closer look; fennel, ginger, garlic, lemon, tamari sauce. The lemon didn’t seem compatible with the bitter greens but I really wanted to try it. Good choice. The dish came out tangy and warming.

Sometimes using what we already have at home and experimenting is the best way to force ourselves to be experimental in the kitchen. And, many times, we stumble upon a combination that we would never have expected to come out so good.

I urge everyone to substitute when needed here. You can use broccoli, kale, spinach, or bok choy instead of the Chinese Broccoli. You can use any type of mushroom instead of the king mushrooms. And, you can use celery instead of the fennel.

This will feed 2 people.

Broccoli- Ginger- Fennel-fry

Yields: 4 people

  • 4 king mushrooms (or 2-3 cups any chopped mushroom)
  • 2 stalks fennel (or 4 stalks celery)
  • a few bunches of Chinese broccoli (or 3 large crowns broccoli, or 4 cups kale, spinach, or bok choy)
  • 4 cooked and skinned sweet potatoes
  • Ginger Sauce
  • 4 tbsp grated ginger
  • juice of 1 lemon
  • 1 tbsp lemon zest
  • 2 grated cloves of garlic
  • 1/4 cup water (using the leftover water from the boiled potatoes is good and thicker)
  • 1/4 cup olive or sesame oil
  • 6 tbsp tamari sauce, soy, or nama shoyu
  • 2 tbsp maple syrup, agave, or brown sugar
  • cayenne, salt, pepper to taste

Chop and cook the sweet potatoes in a few cups water (save some of the water when it's done). You can easily peel the skin off after they have cooked and cooled. When they are done, mash them with a fork and add a pinch of salt. You can add some vegan butter or oil if you wish.

Next dice the fennel and king mushrooms and let them get golden brown in an oiled skillet on medium heat, stirring often for 10 minutes.

While that's going, start the ginger sauce; add the lemon, oil, ginger, garlic, syrup, cayenne, and tamari together and put it to the side.

Then, chop the Chinese broccoli, and add that to the fennel mushroom fry with the ginger sauce. Stir, cover with a lid and shut the heat off after one minute, letting the flavors absorb. The broccoli will steam the rest of the way.

Arrange the plates with the mashed sweet potatoes on the bottom. Pour the veggies atop the sweet potato and serve. Garnish with the fennel stem slices and salt and pepper the dish.

  • Preparation time: 1 hour or less
  • Cook time: 20 minutes
  • Total time: 1 hour or less
Broccoli-Mushroom-Fennel-Fry
Broccoli-Mushroom-Fennel-Fry
Broccoli-Mushroom-Fennel-Fry
Broccoli-Mushroom-Fennel-Fry
Broccoli-Mushroom-Fennel-Fry
Broccoli-Mushroom-Fennel-Fry
Broccoli-Mushroom-Fennel-Fry
Broccoli-Mushroom-Fennel-Fry

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