Vegetarian Frittata with Shiitake Mushrooms

Vegetarian Frittata

Main, Vegetarian | October 4, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel.

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Skip breakfast?  Never!  Wait until you try this simple Asian vegetarian frittata that you can eat for breakfast, lunch or dinner!  I love eggs, (probably eat too many of them!) and this dish is loaded with healthy veggies like shiitake mushrooms, bell peppers, and kale.  You can throw in whatever veggies are in your fridge, and even some protein.  That’s why I love making frittatas.  Everything but the kitchen sink – Voilà!

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Vegetarian Frittata with Shiitake Mushrooms
 
Author:
Serves: 6
Ingredients
  • 1 tablespoon canola oil
  • 1 shallot, chopped
  • 3 green onions, sliced
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, chopped
  • 1 cup red bell pepper, seeded and small diced
  • 2 red Thai chili peppers, seeded and chopped
  • 1 cup frozen chopped kale
  • 1 cup shiitake mushrooms, stems removed and sliced
  • 6 whole eggs
  • 6 egg whites
  • 2 tablespoons light soy sauce
  • 1 cup fresh bean sprouts
  • ½ cup fresh cilantro, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large cast iron skillet over medium-high heat, heat the oil (make sure to coat the sides of the pan with the oil). Add the shallots, green onions, ginger, and garlic and sauté for 1 to 2 minutes until translucent. Add the red bell pepper, Thai chili pepper, kale, and shiitake mushrooms, and sauté for 3 to 4 more minutes until just done.
  3. Meanwhile, in a medium bowl, whisk together the eggs and the soy sauce (do not over mix!). Add to the skillet on top of the vegetables. Cook over medium heat for 8 to 10 minutes until the edges start to set around the sides of the skillet, about 5-7 minutes.
  4. Remove from stove and place the bean sprouts over the eggs. Sprinkle with fresh cilantro. Place skillet in the oven and bake just until top is set, about 10 to 12 minutes.
  5. Set oven to broil. Broil the frittata for 30 seconds just to brown the top. Cut into wedges garnished with cilantro when ready to serve.

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Bean Thread Noodles with Chicken

Bean Thread Noodles with Chicken

Main, Poultry | September 27, 2016 | By

I do love Italian food, but listen up peeps!  Who needs pasta when these no-cook bean thread noodles soak up the flavors in this awesome, easy Asian dish!?  The Thai “magic paste” is the secret ingredient here that really highlights this recipe.  Add your favorite protein (this one’s with ground chicken), the crunch of chopped peanuts, and top with bean sprouts for a meal you won’t soon forget!  

Bean Sprouts (or “mung beans” as they’re known in Asia) are a great topper for this dish!

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Bean Thread Noodles with Chicken
 
Author:
Serves: 4
Ingredients
  • 8 oz. vermicelli bean thread noodles
  • 2 tablespoons canola oil
  • 1 tablespoon Thai magic paste (see recipe below)
  • ¾ pound minced ground chicken
  • 1 Thai red chili pepper, seeded and chopped
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon light brown sugar
  • 2 tablespoons rice vinegar
  • 8 ounces bean sprouts
  • 3 green onions, sliced
  • 2 tablespoons unsalted peanuts, chopped
  • ½ cup fresh cilantro, chopped
Instructions
  1. In a large bowl, pour boiling water over the noodles and let sit for 10 minutes. Strain and set aside.
  2. In a small bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, brown sugar, and rice vinegar. Set aside.
  3. Heat oil in a large wok over medium-high heat. Add the magic paste and the ground chicken. Brown the chicken and break up into small pieces, around 5-7 minutes. Add in the red chili pepper, bean sprouts and green onions. Stir fry about 2 minutes.
  4. Add the noodles to the wok, along with the sauce mixture and combine all ingredients well until heated through. Garnish with cilantro and peanuts.
  5. Thai Magic Paste:
  6. ½ cup fresh cilantro, leaves and stems
  7. ½ tsp. ground white pepper
  8. cloves garlic
  9. Tbsp. fish sauce
  10. Place all ingredients in a food processor or blender. Ground into a fragrant green paste. Store in the refrigerator for up to a week or freeze.
Notes
Adapted from: “The Food and Cooking of Thailand” by Judy Bastrya and Becky Johnson