I’m so glad it’s spring, because now the days are longer, the light is brighter and it’s sunnier outside. I love sweater weather, although I could do without the mud and puddles. I’ve been feeling more inspired to actually cook for myself instead of just throwing some pasta in the pot to eat with nooch and black pepper or just eating a sleeve of crackers with some peanut butter. I’m not sure if you all follow me on Instagram, but if you don’t, please do. A lot of the time I’ll share my personal meals there that aren’t always posted on the blog because either they’re so simple I feel silly posting the recipe, or I was just messing around in the kitchen. It’s hard to develop a recipe for just one when most people aren’t just cooking for themselves. I’ll also share my favourite restaurants, new things I’m trying in the kitchen, or simply featuring some beautiful food that I’ve fallen in love with.
The thing I love about Instagram is that I can browse the feeds all day. I follow over 300 people, and most of them are my blogger friends or other awesome food instagrammers who post drool-worthy shots of colourful food every day. It’s inspiring at it’s best. I see bright green avocado toast and I feel like I should add more colour to my bowl. Layered smoothies (which I recently failed at), salad bowls, soups and vegan inspiration galore. I’m really proud of the photos I post on there, and it’s exciting to hear back from people who tell me they went and bought some bok choy after I posted a photo of some =)
Go visit my feed @thevietvegan, and if you ever make one of my recipes, please tag me in the photo so I can see! I love seeing what you do with my recipes.
I grew up eating stir fries made with chicken broth granules instead of soy sauce because it adds a different flavour without colouring the entire dish a dark brown. But I found mushroom broth granules in Chinatown and I knew I could make old school stir fries like my mom used to make =)
I thought I’d share this super simple mushroom side dish that I eat with bok choy and bean curd. Bean curd is fermented soft tofu basically, otherwise called Chinese cheese, tofu cheese, or in Vietnamese—chao. It’s creamy, soft, and has a tanginess to it, and spicy if you buy the one in chilli oil. It is so good with blanched greens like mustard greens or bok choy. Comfort food at its finest.
Have a great weekend, all!
Yields 2
15 minCook Time
15 minTotal Time
Save Recipe
Ingredients
- 1 small onion, halved and sliced
- 1 tbsp olive oil
- 4-5 king oyster mushrooms, halved lengthwise and cut into smaller wedges
- 2 tbsp water
- 1 tbsp mushroom broth granules
- 1 pinch chilli pepper flakes
- 1/2 tsp black pepper
Instructions
- Cook sliced onions over medium heat with olive oil until translucent, about 4 minutes.
- Add mushrooms, water, mushroom broth granules and cook until softened and juicy, about 10 minutes. Stir in chilli flakes and black pepper and cook for another 2 minutes.
- Remove from heat and serve over rice and blanched mustard greens or bok choy with bean curd.
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