Wasabi Greens and Shimeji Mushroom Saute with Mayo Soy Sauce
Summer vegetables are great sauteed. Cooking them in oil also makes the nutrients they contain more easily absorbable. This stir fry is delicious chilled too. The mayonnaise mellows the sharpness of the wasabi greens.
Try with other greens such as arugula, nanohana, or chrysanthemum greens
1 small bunch
Salt and pepper
a small amount
▼ Dashi soy sauce
▼ Ground sesame seeds
Discard the root ends of the shimeji mushrooms and shred into small clumps.
Wash the wasabi greens well, drain and cut into 3 cm pieces. Combine the ▼ ingredients.
Heat oil in a frying pan, and stir fry the mushrooms until wilted. Add the wasabi greens and season with salt and pepper. Stir fry quickly.
Add the combined ▼ ingredients and mix. When everything is evenly distributed, turn off the heat, and it's done. Take care not to over-cook.
Serve piping hot or chilled. Sprinkle some shichimi spice if you prefer.
Story Behind this Recipe
I bought some fresh wasabi greens directly from the producer. I wanted to come up with a recipe that was easy and could be enjoyed as a hot stir fry or a chilled vegetable side dish. Wasabi greens are part of the mustard green family. It's packed with beta-carotenes and vitamin C.
If you are bothered by the bitterness and spiciness of the wasabi greens, blanch quickly before stir frying. If you want a richer flavor, use butter instead of vegetable oil. Stir fry as quickly as possible over high heat after adding the wasabi greens to retain the crispy texture.