Pan-fried Shiitake with fennel
4 Mar 2020
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
Although this pan-fried Shiitake with fennel is vegan and gluten-free - it can be served as a side dish with grilled fish or meat. I served it with wakame & brown rice noodles but you could serve it with pasta, boiled rice or on a piece of toast.
Ingredients
- ½ large fennel or 1 small
- 120g Shiitake mushrooms
- 1 chilli, deseeded
- 1 garlic clove
- 1 Tbsp rice vinegar
- 1 Tbsp Kikkoman soy sauce (gluten-free)
- 2 large handfuls of baby spinach
- 1 tsp sesame seeds
Instructions
- Cut or shred the fennel into thin slices. Chop the chilli and garlic.
- Heat 1 Tbsp of oil in a pan then gently sauté the fennel under cover for 10 minutes over low heat.
- Add the mushrooms (torn into small pieces, if they’re bigger than bite-size), the chopped chilli & garlic and stir for 5 minutes.
- Add the vinegar a soy sauce. Cook for approx. 5 minutes (under cover), until the vegetables are soft.
- Add the spinach, stir, then put the lid on and steam over low heat for a couple of minutes until the spinach has wilted.
- Stir in the sesame seeds, season to taste and serve.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Side - Steam - Supper
- Cuisines: - Japanese
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Paleo - Sugar Free - Vegan
- Skill Levels: - Easy
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