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Malabar Spinach with Mushrooms
From Athens Locally Grown
<p>Greens, mushrooms, garlic and wine have a strong affinity for one another, and this recipe is both quick and delicious. It’s actually even more flavorful if the mushrooms are slightly too mature to eat raw. Malabar spinach is a common green throughout Asia, where it goes by many different names, including Mong Toi. It is very high in iron and needs only the very briefest cooking.</p>Source: An interesting blog, http://out ofthe garden.wordpess.com (Entered by Janice Matthews)
about 2 cups Malabar spinach leaves
12-16 oz. fresh mushrooms
2 tsp. canola oil
1 tsp. ginger paste (or fresh peeled, minced)
1 T. garlic, finely minced (or garlic paste)
2 tsp. soy sauce
2 tsp. sake, cooking sherry, or shaoxing wine
Step by Step Instructions
- Wash the Malabar spinach leaves carefully, tear larger leaves into pieces, and leave to drain.
- Wash the mushrooms with minimal water, dry them well, and separate stems from caps. Slice caps medium-thick, and cut stems in half. Heat frypan quite hot, add 1 tsp. oil and mushrooms, and let cook 2-3 minutes. They should begin to release some of their moisture.
- Lift pan slightly off burner and shake back and forth, giving mushrooms a little toss without stirring them. Return to hot burner, cook a few minutes more, and repeat. Do this several times, until mushrooms are turning brown and smelling wonderful. Remove mushrooms to a bowl and set them aside. Some liquid will accumulate in the bottom of the bowl. Don't drain it off.
- In the same pan, heat the remaining 1 tsp. of oil on medium high. Add ginger and garlic and stir-fry a minute or two. Add a little of the reserved mushroom liquid. Continuing to stir, add the torn Malabar spinach leaves and mushrooms. Stir-fry 1-2 minutes, until leaves begin to wilt. Do not overcook!
- Add the wine and soy sauce. Stir-fry just another minute or so, until all is blended. Remove from the heat, salt to taste, and serve at once.
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