1/2 head of cauliflower
4 baby bok choi, chopped widthwise
4 cups dried shitake mushrooms, rehydrated
1 small red onion
5 spice
tamari soy sauce
tahini
sesame oil
sesame seeds
cooking oil
1: heat a pan with cooking oil and 1/2 onion chopped coarsely and fry until golden (cut other 1/2 of onion into medium-thickness rings and reserve). add sliced shitake mushrooms and season with 4 tbsp tamari mixed with 1 tbsp tahini. cook on med. for a few minutes then layer evenly in the bottom of a medium-sized baking dish.
2: lightly sautee bok choi in sesami oil until limp but still crisp, sprinkle sesami seeds in liberally. layer on top of mushrooms in pan.
3: steam the cauliflower until very, very tender. then mash with a potato masher. layer on top of bok choi. sprinkle with 5 spice. lightly toss onion rings with cooking oil. arrange on top.
4: bake at 350 for about 15-20 mins until cauliflower is a light golden brown on top and onions are becoming tender. serve!
variations: you can layer any kind of stir-fry ingredients in here.
4 baby bok choi, chopped widthwise
4 cups dried shitake mushrooms, rehydrated
1 small red onion
5 spice
tamari soy sauce
tahini
sesame oil
sesame seeds
cooking oil
1: heat a pan with cooking oil and 1/2 onion chopped coarsely and fry until golden (cut other 1/2 of onion into medium-thickness rings and reserve). add sliced shitake mushrooms and season with 4 tbsp tamari mixed with 1 tbsp tahini. cook on med. for a few minutes then layer evenly in the bottom of a medium-sized baking dish.
2: lightly sautee bok choi in sesami oil until limp but still crisp, sprinkle sesami seeds in liberally. layer on top of mushrooms in pan.
3: steam the cauliflower until very, very tender. then mash with a potato masher. layer on top of bok choi. sprinkle with 5 spice. lightly toss onion rings with cooking oil. arrange on top.
4: bake at 350 for about 15-20 mins until cauliflower is a light golden brown on top and onions are becoming tender. serve!
variations: you can layer any kind of stir-fry ingredients in here.
