Soy Glazed Vegetables with Crispy Fried Shitake Mushrooms

When I left you, I was gearing up for my last day of work and I was a blubbering emotional wreck.

Friday morning I woke up thinking it was going to be a hard day, but it was the exact opposite. I had this overwhelming feeling that I was doing the right thing and had made the right choice.

I am happy to report that I was lucky enough to feel the same way again this morning. And even better, I felt even more confident when I left my first day of work.

The new job feels totally right for me and I can’t wait till all the newness is over and I get to settle into my work.

And now I challenge you to try something new. This dish might sound odd, but it tastes amazing.

You will need…

1 tablespoon olive oil

1 pound medium turnips, cut into ¾ inch wedges

1 pound medium radishes, quartered

¼ cup honey

2 tablespoons soy sauce

1 tablespoon fresh lemon juice

½ pound chard (Swiss, red, rainbow), stems discarded and chopped

2 cups crispy fried shitake mushrooms

Start by heating the oil in a large skillet until the oil is hot.

Add in the turnips and radishes and cook over medium high heat.

Cook the veggies until they are lightly browned on all sides and slightly tender. About 10 minutes.

Add in the honey and cover, stirring until the vegetables are glazed. About 5 minutes.

Add the soy sauce and cook until syrupy. About 5 minutes.

Add in the lemon juice and chard and cook just until the chard is wilted. About 2 minutes.

Raise the heat and cook until all the liquid has evaporated. About 2 minutes.

Remove the veggies form the heat and toss them in a serving bowl with the mushrooms and serve hot.

Love and Beer Floats

Angela 

Soy Glazed Vegetables with Crispy Fried Shitake Mushrooms 

1 tablespoon olive oil

1 pound medium turnips, cut into ¾ inch wedges

1 pound medium radishes, quartered

¼ cup honey

2 tablespoons soy sauce

1 tablespoon fresh lemon juice

½ pound chard (Swiss, red, rainbow), stems discarded and chopped

2 cups crispy fried shitake mushrooms

Start by heating the oil in a large skillet until the oil is hot.

Add in the turnips and radishes and cook over medium high heat.

Cook the veggies until they are lightly browned on all sides and slightly tender. About 10 minutes.

Add in the honey and cover, stirring until the vegetables are glazed. About 5 minutes.

Add the soy sauce and cook until syrupy. About 5 minutes.

Add in the lemon juice and chard and cook just until the chard is wilted. About 2 minutes.

Raise the heat and cook until all the liquid has evaporated. About 2 minutes.

Remove the veggies form the heat and toss them in a serving bowl with the mushrooms and serve hot.