The weather has turned boiling hot in my city. It’s strange because in the morning the temperature is quite cool. On Sunday, when we made a spontaneous trip out of town, we were surprised to see that it was only 14 C in the morning, and the mercury rose throughout the day, so by the noon, we reached 29 C and we’re toasted.
Summer is my least favorite season because it’s hard for us to be outside. The only good thing about hot weather is probably the excuses you can have to enjoy some icy sweet drink all the time.
I also cook lighter meals because they make us feel fresh and alive. And actually, whenever we have heavy food during summer, we end up feeling really sleepy afterward. Do you have this issue as well? So, in order for us to not fall asleep in the afternoon, I make light and healthy dishes that are delicious and nourishing at the same time.
In Sadik’s lunchbox today, there’s Mushroom with Yellow Bean Paste. The pungent flavor of yellow bean paste cuts through the mellow and sweet flavor of the mushrooms very well, making this simple stir-fried dish well-balanced. It’s one of my favorite dishes, and the best part is it takes less than 5 minutes to prepare. I serve this with some hot white rice, and if you want, you can have some eggs on the side, too.
Mushroom with Yellow Bean Paste Recipe
200 gm oyster mushroom
3 cloves garlic- roughly chopped
2 green onions- separate with white and green parts and sliced them
1 fresh red chili- sliced
½ tbsp yellow bean paste
1 tsp hoisin sauce
1 tbsp vegetable oil
Heat oil in a large pan or a wok over high heat stove.
Add garlic, red chili and white part of green onions. Stir until aromatic.
Add mushroom, yellow bean paste and hoisin sauce. Now, stir-fry for 1-2 minutes or until the mushroom is cooked.
Add green onions, stir briskly, and turn off the heat.
Serve Mushroom with Yellow Bean Paste with some rice and enjoy.