Warm Asian salad with oyster mushrooms, ginger and french beans plus some ideas for Charlotte potatoes

October 23, 2009

This week we have oyster mushrooms, french beans and ginger so I decided to try an Asian style salad.  I lightly steamed the beans then tossed them with  the mushrooms (panfried til golden) and made a  dressing of soy sauce, grated ginger, finely chopped garlic and a little rice wine vinegar and honey. It was supposed to be for lunch today but it was so delicious that I actually ended up eating it at midnight last night.  I ate (ok, wolfed) it on its own but it’s fab with steamed rice and/or some stir-fried tofu……..

Warm Asian salad with Oyster mushrooms, French Beans and Ginger

You’ll need:

200-250gr french beans

200gr oyster mushroomsOyster Mushrooms

1 small onion finely chopped

The dressing:

2 tablespoon soy sauce

2 tablespoons toasted sesame oil

1 piece of ginger about the size of your thumb peeled then finely grated with the stringy bits removed

2 medium cloves garlic very finely chopped

A scant half teaspoon honey

1 1/2 teaspoon rice wine vinegar

Top and tail the beans and then stick them on to steam. This should take about 5-8 minutes;  enough time to get the mushrooms ready. First of all, give them a wipe with a barely damp cloth or piece of kitchen paper (mushrooms should never ever be immersed in water as they end up completely sodden and it’s next to impossible to fry them). So, a quick wipe then slice them into large bitesize pieces. Heat some oil on the pan and throw them on then toss until golden brown which should take about 7 minutes. By this time your beans should be just about ready – you want them with a bit of crunchy but with enough give so that they mix well with the other ingredients. Rinse them under the cold tap so they stop cooking and stay crunchy then drain completely and mix with the sauted mushrooms and the onion.

To make the dressing simple mix all the ingredients together. Taste and add more soy, vinegar or honey as you see fit (it should be fine but just in case!!). Dress the vegetables and then serve warm or at room temperature.

The potatoes in your bag this week are the Charlotte variety and they are pretty fancy. Exceptionally waxy (I know, not very popular in Ireland but we’ve got the rest of the winter for floury spuds) they are fab in salads. Try them with this week’s beans, rocket or lettuce, walnuts and goat’s cheese. Dress with your best olive oil and some sherry vinegar – Enjoy!!

4 Responses to “Warm Asian salad with oyster mushrooms, ginger and french beans plus some ideas for Charlotte potatoes”

  1. Kristiina Says:

    Hi Sarah, I made this salad a couple of days ago and just wanted to say thanks, it was delicious! A real treat for a leisurly lunch 🙂

  2. paula quirke Says:

    Neil and I both agree that the warm asian salad with osyter mushrooms and steamed rice is delicious! yum yum. thanks sarah for all the lovely veg.

  3. Trotamundos Says:

    Thank you for your lovely ideas.

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