Breaded & Fried Mushrooms With Steamed Vegetables & Rice
General Description
A bed of rice topped with sauteed asparagus, breaded and fried broccoli & sesame portabello mushrooms, roasted garlic cloves, and steamed carrots/broccoli/onion/cabbage/zucchini. Served with a side of teriyaki sauce and iced green tea with honey and ginseng.
Ingredients
Cut up vegetables - I cut in a variety of shapes to provide different textures to the cooked product. Nothing was measured, I just picked a convenient amount of each
1/8 Cabbage - thinly sliced
1 Carrot - sliced in medallions
2 handfuls of broccoli - stems removed & set aside for later
1 Zucchini - quartered then cut into 6 wedges each
small bunch of Asparagus - quartered
1 Onion - Cut into thick wedges, I leave the pieces together, rather than separating all of the pieces
1 bulb Garlic - remove the paper from the outside, do not separate the cloves. Cut the top off of all cloves
1/2 Portabella mushroom - cut into 1/4 inch slices
Other ingredients
Oven Rice
1 Egg
Flour
Panko
Oil - I used olive oil and a bit of sesame oil
Roasted Garlic
Remove paper from garlic bulb, making sure not to separate cloves. Cut off the tops of the cloves, place the bulb in tin foil with a bit of oil and bake at 375F for 45 minutes-1 hour. I put it in with the rice and then left it in for a while longer. Garlic cloves will be soft/caramelized and will be easily removed from the individual papers that surround each clove.
Asparagus
Put the pieces of garlic from the cut-off tops of the garlic in a pan with some oil and the asparagus, on medium-low to medium heat. Saute until garlic is cooked and asparagus is soft.
Steamed Vegetables
Put vegetables in a steamer pot (with boiling water below). Put the vegetables that need to cook longer in first. I put the carrots and onion in first, then the broccoli and zucchini, then the cabbage. I did not really time anything, just put them in after a few minutes each.
Cabbage on top. I like making this as it is easy and has no stress. Use what you have, and skip what you don't. As a bonus, I will use it the next day and perhaps use some pork in it. It changes up the whole taste
Breaded and Fried Broccoli Stems
Using a vegetable peeler, remove the tough skin from the broccoli stems. Dredge in egg, then panko. Fry in oil on medium-low to medium heat until golden brown on all sides. I ate mine before I thought to take pictures of the finished item. Yum! Oops!
Breaded and Fried Portabella Mushrooms
Cut mushrooms ~1/4 inch slices, leaving the stems on. Dredge in flour and egg, then flour and egg again. Coat in panko and fry in oil on medium-low to medium heat until golden brown on all sides. I added a small amount of sesame oil in the last couple of minutes of frying.
Plate and Serve
I have to be honest. I am a lazy cook, so for me, this is perfect. I can cut up the veggies earlier in the day if I want and then it is super easy to prepare. Mix it up with chicken or port, I swap out the vegetables and use what I have on hand. Thanks for stopping by for dinner!
And just like that, this post is over! Come back tomorrow and we'll do it again! Enjoy your weekend!!
The Road Not Taken
Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;
Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing there
Had worn them really about the same,
And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,
I doubted if I should ever come back.
I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I -
I took the one less traveled by,
And that has made all the difference.
Robert Frost