Sauteed String Beans with Shimiji Mushrooms

sauteed spinach

I came up with this recipe for my husband who likes richly flavored meals.My husband has a really busy job and rarely gets time to eat 3 meals a day, so I wanted to make him something filling that could be topped on rice and made in a short time.After the liquid has evaporated, the meat will become tough, so don't take your eyes off the pot. Once the liquid lessens, remove from the heat. If you don't have shimeji mushrooms, onion will also taste delicious.If you like spicy foods, you can add a little bit of doubanjiang or sprinkle with cayenne pepper powder at the end to make it taste even better. Recipe by Chibibou mama

nice vegetarian dish

Vegetarian food is actually very easy and versatile.I came up with this recipe to make something that I can keep on hand to serve with tofu or salad.It's also delicious if you serve with an extra drizzle of sesame oil on top. Recipe by Hikikomori-na

I often used to make this dish when I lacked vegetables in my diet.The cooking time for spinach and shimeji mushrooms is just an estimate, so drain quickly when they have cooked.Drain the water well in Step 4. The flavor will be diluted if you don't do so. Recipe by Mizorecchifan

I wanted a side dish that would be easy to prepare but more than just a steamed dish.The kabocha cooks in 3 minutes in the microwave.Microwave the kabocha while it's still wet and damp after washing. Recipe by Nyantaro

A nice vegetarian side dish that goes well with many dishes.

Bamboo shoots go well with oil, so we normally stir-fry them before simmering.I've been eating this dish since I was little.Be sure not to let the bamboo shoots burn when stir-frying. Recipe by Yakkokaasan

I had an odd amount of bamboo and fuki left over, so I tried making this together with the umeboshi in the fridge. It's a light taste for warm spring days.Don't let it boil too strongly. Cook on medium to low heat. If it boils too much, the fuki will be discolored. Use light-colored soy sauce. I modified the amounts a bit. Recipe by Akkonee

I had 1 piece of roast chicken left over, so I made it into a pilaf the next day.Even its bones gave out a savory flavor. You can really taste the flavor of chicken with each bite.You can use any vegetables that you'd like.I also recommend adding green peas or mushrooms. Recipe by sachie mama

I like shiitake mushrooms and have been making this for ages.The mushrooms in the top photo are quite small. They shrink when cooked so choose thick mushrooms for a better taste.Don't over-fry them.You can use vegetable oil instead of butter if you like. Recipe by Yuuyuu0221

*From Allrecipes The original called for canned mushrooms, drained. That converted to about 4 ounces. And I was out of Cumin