
Honey-Soy-Glazed Vegetables with Crispy Mushrooms
Yields:
4 serving(s)
Total Time:
40 mins
Here, the turnips and radishes are tossed with a mix of honey and soy sauce, and served with sautéed shiitake mushrooms that have an ingenious, crispy rice-cracker coating.
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Ingredients
- 1/4 cup canola oil
- 1 Tbsp. canola oil
- 1 lb. turnips
- 1 lb. radishes
- 1/4 cup 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
Directions
- 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.
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