Asian Greens with Shiitake Mushroom, Satsuma Mandarin and Soba Noodles
This can also be prepared without the noodles and used as a bed of greens for fish or cooked with thinly sliced pork instead of mushrooms
5-6 oz soba noodles (2 bundles)
1Tb (1/2 thumb size) shredded or minced ginger
2 large garlic cloves, minced (about 1 tsp)
1 Tb tamari
1½ tsp toasted sesame oil
2 Tb mirin, white wine, or better quality hard cider
1 Tb brown sugar
1 tsp sesame seeds
4 oz shiitake mushrooms, stems diced finely, caps quartered
1 bag (½ lb) asian greens (mibuna, mizuna, hon tsai tai, etc.)
3 baby bok choi, sliced finely
1 satsuma mandarin, sliced with peel
Juice of 1 satsuma mandarin
Cook soba noodles in boiling water as directed by package. If water begins to boil excessively, add a small amount of cold water and continue cooking. Drain and set aside.
While noodles are cooking, combine ginger, garlic, tamari, wine, brown sugar and sesame seeds in a small bowl.
Heat wok well, then add 2 Tb cooking oil, with shiitake mushrooms for 5 minutes, stirring occasionally. Add contents of the small bowl, the asian greens and cook for 2 minutes. Add bok choi and juice and slices of Satsuma mandarins, cooking for 1 more minute. Turn off flame, and stir in cooked and drained soba noodles. Serve warm or cold.