Name: Honey-Soy-Glazed Vegetables with Crispy Mushrooms
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/4 c. canola oil; 1 tbsp. canola oil; 1 lb. turnips; 1 lb. radishes; 1/4 c. honey; 2 tbsp. soy sauce; 1 tbsp. fresh lemon juice; 1/2 lb. Swiss chard; 2 tbsp. molasses; 2 tbsp. water; salt; 6 large shiitake mushrooms; 1/2 lb. Asian rice crackers

Step 1In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the turnips and radishes and cook over moderately high heat, stirring, until lightly browned and crisp-tender, 10 minutes. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes. Add the soy sauce and cook until syrupy, 5 minutes longer. Add the lemon juice and the Swiss chard; cook until the chard is wilted, 2 minutes. Raise the heat to high and cook until all of the liquid has evaporated, 2 minutes longer; keep warm.

Step 2In a medium bowl, whisk the molasses with the water and season with salt. Add the shiitake and toss to coat. Drain the mushrooms, squeezing out most of the excess liquid. In a separate bowl, toss the mushrooms with the rice cracker crumbs, pressing to help the crumbs adhere.

Step 3In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the coated mushrooms and cook over high heat, turning once, until golden and crisp, 5 minutes. Transfer to paper towels to drain. Top the vegetables with the mushrooms and serve immediately.

Honey-Soy-Glazed Vegetables with Crispy Mushrooms

Ingredients

Directions

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