Sweet Potato Noodle Stir Fry With Choy Sum And Shiitake Mushrooms Recipes

PORK, SWEET POTATO AND SHIITAKE MUSHROOM RAMEN

Steps:

• In a Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the pork and cook until brown, using a wooden spoon to break it up. Use a slotted spoon to transfer the pork to a paper towel-lined plate. Add the sweet potatoes and saute until beginning to become tender, 7 to 8 minutes. Add the mushrooms, ginger and garlic and cook until the mushrooms release their water and begin to brown, 5 to 7 minutes. Season with salt and pepper.
• Add the chicken broth, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the soy sauce, mirin, sesame oil, brown sugar, celery seed and browned pork. Bring to a boil, reduce the heat to a simmer, cover and let simmer 15 minutes. Add the ramen noodles. Simmer until tender, about 5 minutes.
• Serve in a bowl with an egg on top. Garnish with Sriracha and cilantro.

SWEET POTATO NOODLE STIR-FRY WITH CHOY SUM AND SHIITAKE MUSHROOMS

Steps:

• Stir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes. Transfer to small dish.
• Mix next 5 ingredients in small bowl. Stir in green onions and 2 tablespoons toasted sesame seeds; season with salt and pepper. Transfer 3 tablespoons sauce to medium bowl and mix in mushrooms; marinate 15 minutes.
• Blanch choy sum, snow peas, and carrot in large pot of boiling salted water 1 minute. Using strainer, transfer vegetables to colander. Rinse with cold water and set aside to drain. Return water to boil; add noodles. Cook until just tender but still slightly chewy, stirring often, about 4 minutes. Drain, rinse with cold water, and drain again. Using kitchen shears, cut noodles crosswise in several places. (Sauce, mushrooms, vegetables, and noodles can be prepared 2 hours ahead. Let stand at room temperature.)
• Heat 1 tablespoon vegetable oil in heavy large nonstick skillet over medium-high heat. Add half of shallots; stir 30 seconds. Add mushroom mixture; sauté until tender, about 4 minutes. Scrape mushroom mixture into large bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add remaining shallots and stir 30 seconds. Add remaining sauce and noodles. Simmer until noodles absorb almost all sauce, stirring often, about 5 minutes. Add noodle mixture to bowl with mushrooms. Add choy sum, snow peas, and carrot; toss. Season with salt and pepper.
• Transfer stir-fry to large shallow bowl. Sprinkle with remaining 1 tablespoon sesame seeds and serve.

SWEET POTATO STIR FRY RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
• Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
• Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
• Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
• Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
• Enjoy!

SWEET POTATO NOODLES WITH BEEF AND MUSHROOMS (JAPCHAE)

Steps:

• Put the beef in a medium bowl with 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon brown sugar and 1 tablespoon minced garlic and mix until the meat is completely coated. Set aside.
• Put the shiitake mushrooms in a small bowl and pour in enough hot water to cover. Set aside to soften for 25 minutes. Remove the softened mushrooms from the liquid, slice thinly and set aside.
• Heat 2 tablespoons sesame oil in a large skillet. Add 2 tablespoons minced garlic, the shiitake mushrooms, shishito peppers, carrots, onions and red bell peppers and cook until slightly soft but still crunchy, for 3 minutes. Add 2 tablespoons soy sauce and continue to cook for an additional minute. Transfer to a bowl and set aside. Set the skillet aside for cooking the beef.
• Prepare a medium bowl of ice water. Bring a medium saucepan of salted water to a boil, and then add the spinach and cook for 1 minute. Remove with a slotted spoon and immediately add to the ice water. Drain the spinach and squeeze with your hands to remove the excess liquid. Roughly chop and set aside.
• In the same pan of boiling water, add the noodles and cook according to the package directions. Drain the noodles in a strainer and rinse thoroughly with cold water. Add 2 tablespoons sesame oil to the noodles and toss with your hands or tongs so they are well coated and do not stick together. Leave the noodles in the strainer and set aside.
• Place the reserved skillet over medium-high heat and cook the beef with the marinade until brown, for 3 to 4 minutes.
• Combine the noodles, vegetables and beef in a large bowl. Add the remaining 7 tablespoons sesame oil, 7 tablespoons soy sauce, 1/4 cup brown sugar, the remaining garlic, the mirin, fish sauce, rice vinegar and black pepper. Mix together, using your hands or tongs, until all the ingredients are incorporated.
• Transfer to a large serving bowl and sprinkle with sesame seeds.

SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks., In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired.