-Frisky Girl Gardener’s hand soap
- 1/4 cup finely chopped shallots
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons oyster sauce
- 2 teaspoons finely chopped fresh thyme
- 3 tablespoons olive oil
- 10 ounces broccolini,thick bottoms trimmed, large stalks halved lengthwise
- 2 large portobello mushroom caps, dark gills scraped out with a spoon, cut into 1/2-inch thick slices
- 6 scallions (white and green parts),cut into 1/2-inch lengths
- 1 tablespoon finely chopped peeled fresh ginger
- 3 garlic cloves, finely chopped
- 1/2 teaspoons sesame seeds,toasted (see below)
- Rice, for serving
1. In a small bowl, whisk the shallots, vinegar, oyster sauce,thyme, and 2 table spoons of the olive oil together.
2. Heat a wok or large skillet over high heat until very hot. Add the remaining
1 tablespoon olive oil and swirl it to coat the cooking surface with olive oil. Add the broccolini and cook, stirring often, for about 2 minutes, or until it is bright green and beginning to char in spots. Stir in the mushrooms and cook, stirring often, for about 1 minute, or until they just begin to soften. Stir in the scallions, ginger, and garlic, add the shallot mixture, and stir for about 3 minutes, or until the broccolini is tender. Stir in half of the sesame seeds.
3. Transfer to a large platter and sprinkle with the remaining sesame seeds. Serve immediately, with the rice.
TOASTING SEEDS: It only takes a minute or two to toast seeds, and this easy step brings their oils to the surface and really pumps up their flavor. Heat a dry small skillet or wok over medium-high heat. Add the seeds and cook, stirring almost constantly, for about 1 minute (a little longer for pumpkin seeds), or until lightly toasted and fragrant. Transfer to a plate to cool.
*Omit the oyster sauce and substitute soy sauce for a vegetarian/vegan version of this dish.
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers