Cold Asian Greens and Mushrooms with Sesame Vinaigrette
This cold Asian greens and mushrooms dish is tasty and incredibly easy to make. A light and bright sesame vinaigrette ties everything together, making this dish a delicious appetizer or a light meal!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 lb. baby gai lan (Chinese broccoli, Chinese kale) (see substitutions in Recipe Notes below)
- 1/4 lb. fresh oyster mushrooms (see substitutions in Recipe Notes below)
- 1 teaspoon soy sauce ((tamari or liquid aminos for GF))
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar or honey ((optional))
- Chopped green onions
- Dried chili flakes
- Sesame seeds
- Fried garlic or shallots
Instructions
- 1
Trim ends off stalks of gai lan. Cut stalks in half.
- 2
Cut oyster mushrooms into bite-sized pieces.
- 3
Bring water in a medium-sized pot to a boil on the stovetop.
- 4
Add the mushrooms to the water and cook for 1 minute. Use a strainer or slotted spoon to transfer the mushrooms to bowl with cold water.
- 5
In a bowl, add the soy sauce, rice vinegar, and sesame oil for the vinaigrette. Drain the mushrooms and add to the dressing, stirring to coat. Let marinate.
- 6
Add salt to the same pot of boiling water (adding more water, if necessary, so that the greens will be submerged). Add the gai lan to the pot and cook for 5 minutes until stalks are tender, but not overcooked.
- 7
Use a strainer or slotted spoon to transfer the gai lan to a separate bowl with cold water.
- 8
Drain the gai lan and arrange on a plate or in separate dishes.
- 9
Top each mound of gai lan with the mushrooms. Drizzle the remaining dressing over the greens.
- 10
Garnish with sesame seeds, chopped green onions, chili pepper flakes, if desired.