Shitake Mushroom Slaw
There is such a thing as your boyfriend and your family getting a long too well.
It is a rare occurrence, but it happens when they agree on something to the point that they gang up on you.
Not only is it a very new experience for me, it’s a really annoying one.
For me their bonding is manifesting in a strong distaste for what I am serving for dinner.
Or as I like to think of it, their lack of food imagination and faith that I can make anything taste good.
I thought it might be a fluke when Wes first came to dinner and he and my mother had a twenty minute dialogue on their distaste for clams. The protein of the evening.
Nope. No fluke.
Second dinner together and the cabbage bashing began.
“Cabbage huh? Yeah, I’m not really a cabbage guy.” – Wesley
“That’s an awful lot of cabbage. ALL of that is going into the pan? REALLY?” – Mom
Ok you two, keep the negative thoughts a coming. You both took seconds of this dish.
Next time the bashing begins, the seconds stop.
You will need…
3 tablespoons olive oil
1/2 pound shiitake mushrooms, stemmed and thinly sliced
3 to 4 cloves garlic, finely chopped
3/4 pound napa cabbage, shredded
3 tablespoons soy sauce
Freshly ground black pepper
1 lime, juiced
2 tablespoons toasted sesame seeds
Start by heating the oil in large skillet over high heat.
Add in the mushrooms and stir-fry 1 minute.
Then add the garlic and cabbage and stir-fry for 2 to 3 minutes more.
Stir in the soy sauce, black pepper, lime juice and the toasted sesame seeds and let it all simmer together for one more minute.
Transfer to a serving dish and serve hot.
No leftovers despite all the whining. I’ll consider that a success.
Love and Beer Floats