Last week I made some new recipes for dinner, not that I had time but I was in the mood to cook. I made Parsley & Ricotta Ravioli (using wonton wrappers) with a Lemon & Roasted Eggplant Sauce - so yummy but wasn't pretty enough to photograph. My husband picked up some shiitake mushrooms so we made a spinach salad with sautéed mushrooms and onions and a sprinkle of goat cheese to have along side a simple omelette.
Later in the week I added the leftover half container of shiitake mushrooms to a fried rice dish: in a wok or large frying pan, add a little olive oil and sauté chopped onion until it starts to brown, add chopped mushrooms, a generous amount of edamame beans, cook for a few minutes, add in 3 cups cooked sushi rice (or brown rice), season with soy sauce, ginger, garlic, a little sesame oil, some sesame seeds, stir in baby spinach leaves until just wilted. Remove rice from wok, keep warm and fry chicken strips in same wok. I marinated chicken strips in a light sesame, soy & ginger marinade for an hour before cooking and they fried up nice and sticky.
Makes for great leftovers the next day!