Chanterelle and Shiitake Mushrooms with
Tofu Stir Fry on Organic Jasmine Rice,
Sweet Red Chili Sauce, Cilantro Oil and Sweet Soy
By Executive Chef / Owner Jone Kane
- Kane's Restaurant, Grass Valley, California
Lundberg Family Farms Jasmine Rice
1 cup Golden Chanterelles
1/2 cup Shiitake Mushrooms (sliced)
1/2 cup Firm Tofu (cut into 1/2 in. cubes)
1/2 cup Liquid from Tofu Package - (soybean-water)
1/3 cup Pea Sprouts
1 tspn. Garlic (chopped)
1/4 cup Plum Sauce (Asian section of grocery store)
2 cups Cooked Jasmine Rice
3 tbls. Olive Oil
Cilantro Oil (see recipe)
Sweet Soy (purchase from store)
Chile Sauce (purchase Mae - Ploy brand from Store - purchase
)il Recipe Ingredients:
2 cup Fresh Cilantro (packed, blanched)
3 tbls. Water
3 tbls. Grapeseed Oil
1 tbls. Olive Oil
cilantro well - remove all water. Place in blender with
oil for 5 minutes or until blended well. Strain through
fine sieve and refrigerate
Place tofu, tofu water and plum sauce
together, marinate well and refrigerate for 30 minutes.
Sauté chanterelle and shiitake in 1 1/2 tbls. olive
oil until just cooked. Set aside.
In hot skillet put 1 1/2 tbls. wilt. Remove
from heat. Sauté tofu and marinade in hot skillet
for 4 minutes until hot.
Place hot jasmine rice in center of plate using 4"
cake ring. Place mushrooms, pea sprouts, tofu on top and
remove cake ring. Drizzle hot sweet chili sauce around
plate. Drizzle cilantro oil and sweet soy around plate.
Great Related Links:
with Wild Mushrooms
Chef John Kane Bio