A close up on a white, circular bowl filled with cooked vegetables - in the center are julienned carrots and going around from top left are diced eggplants with white sesame seeds, shitake mushroom caps with sriracha, a lim wedge, broccolini and snap peas.

Asian Flavors Bowl

A white, circular bowl filled with cooked vegetables - in the center are julienned carrots and going around from top left are diced eggplants with white sesame seeds, shitake mushroom caps with sriracha, a lim wedge, broccolini and snap peas. The plate is on a light reclaimed wood table.
Asian Bowl

Sometimes I have an idea in my head of what I’m craving or what I want to make. Other times, I stroll around the grocery store and something catches my eye and gives me an idea. This is what happened to me with bowl.

I was walking around Trader Joe’s, and the shiitake mushrooms caught my eye. Once I saw them, I immediately knew I was in the mood for Asian flavors. I improvised with the flavors, but my go – to’s are usually sesame oil, soy sauce, and sriracha.

If you try this dish or if it inspires you to make something similar, please comment below and let me know!

A close up on a white, circular bowl filled with cooked vegetables - in the center are julienned carrots and going around from top left are diced eggplants with white sesame seeds, shitake mushroom caps with sriracha, a lim wedge, broccolini and snap peas.

Asian Flavors Bowl

A delicious bowl filled with Asian-flavored cooked veggies over quinoa.
Prep Time 10 mins
Course Dinner, Lunch, Main Course, Salad
Cuisine Chinese, Japanese
Servings 2

Ingredients
  

  • 1 C shiitake mushrooms stems removed
  • 1 C eggplant diced into 1/2in squares
  • 1 bunch broccolini
  • 1 C snap peas
  • 1 C julienned carrot
  • 2 cloves garlic minced
  • 4 cups cooked quinoa
  • 2 green onions sliced
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp sriracha
  • 1 tbsp sesame seeds optional
  • 1 tbsp olive oil
  • 1 lime

Instructions
 

  • Warm a pan over med/high heat and add 1 tbsp sesame oil.
  • Once hot, add the mushrooms and eggplant and cook until slightly browned in places (about 4-5 minutes). I kept them separate in the pan for plating purposes.
  • Add 2 tbsps soy sauce and cook for about 1 minute more.
  • Add sesame seeds to eggplant if using and remove both from pan.
  • Cut about 1 inch off broccolini ends and heat pan with a little olive oil over med/high heat.
  • Add minced garlic and cook for about a minute.
  • Add broccolini and continue cooking for about 3 minutes.
  • Add 1/4 C water to the pan, cover it and turn heat to low. Steam like this for about 5 minutes or until broccolini is bright green and tender to a fork. Remove from pan.
  • Add a little more sesame oil to the pan over med heat and add snap peas. Cook for a few minutes until they are bright green.
  • Add 2 cups cooked quinoa to each bowl. Place the carrots in the center and the cooked veggies around them.
  • If you choose, sprinkle with sliced green onions, more soy sauce and some sriracha.
  • Serve with lime wedges and enjoy!
Keyword asian, asian bowl, eggplant, mushrooms, shiitake, soy sauce, stir fry

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