Pan-Seared Greens with Ginger & Mushrooms
- 1 Tb rice wine vinegar or sake (if you want more sweet, instead of sour)
- 1 Tb sucanat
- 3 Tb soy sauce
- 3 Tb olive oil
- 3 cloves garlic, sliced or coarsely chopped
- 1 Tb minced fresh ginger
- 1 vidalia or red onion, cut into thin crescents
- 1 c sliced mushrooms - chanterelles, morels, oyster, shitake - whatever is fresh & local
- 1 small hot chili - sliced or 1 Tb cayenne flakes
- 1 small red bell pepper, seeded & julienned
- 6 cups coarsely chopped winter greens - chard, kale and arugula are my favorites (use scissors to cut out the coarse bits which may be finely chopped and added to the pan with the onions)
- Herbs - 20 basil leaves, or equivalent in other herbs that are fresh & local
- 1/2 c raw cashews
- In a small bowl or measuring cup, combine the first 3 ingredients. Set aside.
- Heat the oil over high eat in a large cast iron skillet or wok.
- Quickly stir in the cashews and toast in the pan - remove and set aside.
- Stir-fry the garlic, ginger, onion & mushrooms (and any reserved chopped chard stems) for about 1 minute
- Add chile and red bell pepper, cook for 1 minute
- Stir in greens - add a splash of sake if needed to deglaze
- Cook greens until they are bright in color and just tender, about 2 minutes or to taste (do you like crisper or softer greens?)
- Add herbs, cashews and sauce - toss gently to coat and cook for another minute or 2 - the sauce will thicken up a bit (this shouldn't be soupy).