Posted in 100 Days of Salad, Asparagus, Carrot, Celery, Chicken, Hoisin Sauce, Meal in Salad Form, Peanut Butter, Spinach, Yellow Onion, tagged asparagus, bok choy, chicken, garlic, ginger, hoisin, onion, peanut butter, salad, shitake, spinach, stir fry on October 20, 2014| Leave a Comment »
Current guidelines for this time around are that there will be no weekend posts and any meal in a bowl on a bed of raw greens counts as a salad.
So, today I put my stir fry dinner in a bowl over a huge bed of raw spinach. The rest of the family is having brown rice, but I wanted to make sure to get my salad in for the day!
Posted in Button Mushrooms, Casein Free, Daikon, Frisee, Garlic, Ginger, Hoisin Sauce, Mint, Mixed Baby Greens, Mizuna, Radicchio, Red Leaf, Rice Wine Vinaigrette, Scallion, Side Salad, Vegan, tagged casein free, daikon, dinner, extra virgin olive oil, food, frisee, garlic, ginger, greens, hoisin, lettuce, lunch, maple syrup, mint, mizuna, mushroom, radicchio, red leaf, rice wine vinegar, salad, salt, sauce, scallion, side, vegan, vegetarian, young on February 4, 2011| 4 Comments »
We were all starving. Quick dinner time. I tossed a pot of rice on the stove, and pulled out what I needed for stir fried sesame chicken with shitake mushrooms and celery. I wanted a salad that would work with the stir fry, and a jar of hoisin sauce sitting in the door of the fridge caught my eye. I grabbed mint, daikon, scallions, mushrooms, and my hand picked mixed greens, which included a hefty amount of mizuna.
The ingredients, ready to be transformed.
Ingredients:
(Side salad, serves four.)
6 cups of mixed greens, including mizuna, red leaf lettuce, radicchio, and frisee.
4 inch piece of daikon, sliced.
3-4 scallions, sliced.
2 large mushrooms, halved and sliced.
1 generous fistful of fresh mint, chopped.
Up close look at all the beautiful colors.
Hoisin Rice Wine Vinaigrette with Ginger:
(Use only what you need. Refrigerate extra for a couple of days.)
1 T hoisin sauce.
1 T rice wine vinegar.
2 T extra virgin olive oil.
2 inch knob of young ginger, chopped.
1 clove of garlic, smashed and minced.
1/4 tsp maple syrup.
1 pinch of salt.
I mixed up the vinaigrette right away, tasting it as I went to make sure the flavors were working together. Then I prepared a bed of greens. I chopped all the vegetables and added them to the bowl. When the rice and stir fry were done cooking, my salad was ready to be dressed and tossed.
On the plate and ready to eat!
Make it a Meal:
Add your protein of choice — I highly recommend leftover steak, sliced over the top of the salad. Beef and hoisin and mint together are mouth wateringly delicious. Simple chicken or grilled shrimp will also work well. For vegetarian options, I think tofu would be a great addition, or shelled edamame, or green beans, or snow peas.
Pack it to Go:
This one is easy. Salad in a large glass or stainless steel container with a tupperware-style lid, vinaigrette in a small jar. Shake vinaigrette, drizzle only as much as you need on the salad, and then fork toss or put the lid back on the large container and give it a few good shakes to combine. Eat and enjoy.
Salad Play 