This is a reduced-sodium version of harusame to komatsuna no itameni (saute-simmered mung bean vermicelli and komatsuna) with a different vegetable. While I cut back on both oyster sauce and tobanjan chili bean paste, I added taka no tsume red chili pepper, Shaoxing wine and a small amount of shiokoji salted rice malt to achieve the right spiciness, saltiness and umami. It’s as tasty as the original recipe!
1/3 of recipe:
95 calories; 1.7 g protein; 1.7 g fat; 17.9 g carbohydrate; 15.4 g net carbs; 329 mg sodium; 0 mg cholesterol; 2.5 g fiber
<Ingredients>
(Serves 2-3)
1 small bundle of mung bean vermicelli (50 g in photo)
1 large or 2 medium chingensai baby bok choy (150 g photo)
2 dried shiitake mushrooms
1 clove garlic
1 small knob ginger
1 taka no tsume red chili (slices)
200 cc chicken stock
1/2 tbsp Shaoxing wine
2 tsp oyster sauce
1 tsp tobanjan
1/4 tsp shiokoji salted rice malt
1 tsp oil (not in photo)
<Directions>
1.
Rehydrate dried shiitake.
If in a hurry, microwave in a measuring cup with 1 cm water for 1 minute. (Save rehydration water.)
2.
Cut mung bean vermicelli into 10cm with scissors. (Optional; Mung bean vermicelli can be cut with scissors as you add it to the frying pan later.)
3.
Finely chop garlic and ginger.
Remove larger outer leaves of chingensai, and separate green and white sections. Cut white sections lengthwise into two. Cut center part of chingensai lengthwise into 2 or 4.
Slice shiitake.
Add 50 cc of shiitake rehydration water to chicken stock.
If not enough, add water to get 250 cc liquid in total.
4.
In a frying pan, heat oil, and saute garlic and ginger on medium high heat.
When garlic and ginger start to become somewhat toasty, add taka no tsume, and continue sauteing.
5.
When fragrant, add shiitake, and saute.
When shiitake is coated with oil, add white sections of chingensai stems, and saute.
When white sections are somewhat translucent, add green sections, and continue sauteing.
6.
When green sections brighten, add chicken stock + shiitake rehydration water and Shaoxing wine.
Raise heat and bring to boil.
7.
Add mung bean vermicelli, and mix.
8.
When mung bean vermicelli softens, add oyster sauce and tobanjan, and mix well.
Add shiokoji, mix well, and simmer until liquid is almost gone.
<Notes>
(Last updated: November 6, 2013)
1/3 of recipe:
95 calories; 1.7 g protein; 1.7 g fat; 17.9 g carbohydrate; 15.4 g net carbs; 329 mg sodium; 0 mg cholesterol; 2.5 g fiber
<Ingredients>
1 small bundle of mung bean vermicelli (50 g in photo)
1 large or 2 medium chingensai baby bok choy (150 g photo)
2 dried shiitake mushrooms
1 clove garlic
1 small knob ginger
1 taka no tsume red chili (slices)
200 cc chicken stock
1/2 tbsp Shaoxing wine
2 tsp oyster sauce
1 tsp tobanjan
1/4 tsp shiokoji salted rice malt
1 tsp oil (not in photo)
<Directions>
1.
Rehydrate dried shiitake.
If in a hurry, microwave in a measuring cup with 1 cm water for 1 minute. (Save rehydration water.)
2.
Cut mung bean vermicelli into 10cm with scissors. (Optional; Mung bean vermicelli can be cut with scissors as you add it to the frying pan later.)
3.
Finely chop garlic and ginger.
Remove larger outer leaves of chingensai, and separate green and white sections. Cut white sections lengthwise into two. Cut center part of chingensai lengthwise into 2 or 4.
Slice shiitake.
If not enough, add water to get 250 cc liquid in total.
4.
In a frying pan, heat oil, and saute garlic and ginger on medium high heat.
5.
When fragrant, add shiitake, and saute.
6.
When green sections brighten, add chicken stock + shiitake rehydration water and Shaoxing wine.
Raise heat and bring to boil.
7.
Add mung bean vermicelli, and mix.
8.
When mung bean vermicelli softens, add oyster sauce and tobanjan, and mix well.
<Notes>
- If shiokoji is not available, use 2 1/2 tsp oyster sauce. Sodium content in this case would be 540 mg (360 mg with1/3 of above recipe).
- I use homemade chicken stock. If instant sock is used, the sodium content would be higher.
- For more aroma, swirl in sesame oil (1/4-1/2 tsp) at the very end.
(Last updated: November 6, 2013)
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