I decided to pull up the Swiss chard plants left over from last year. They were getting ready to go to seed and were only putting out small misshapen leaves.
I still haven’t used all the oyster mushrooms (even now) and I thought they would pair well with the Swiss chard in a noodle dish.
In a large skillet greased with toasted sesame oil I sautéed onion, garlic and kefir lime leaf.
Next were twist peppers which I had deseeded. Twist peppers remind me of Spanish Padron peppers both in looks and because they are generally a mild sweet pepper except for the occasional one (about one in ten) which is hot.
Then I added the oyster mushrooms and let them cook covered with a lid.
When the mushrooms had softened a bit I mixed in precooked Swiss chard followed by precooked Lo mein noodles.
I put together a sauce using red miso, soy sauce, mirin, honey, Sriracha, toasted sesame oil, ginger paste, *peanut powder, apple cider vinegar, water and tapioca starch.
*I recommend (without financial compensation😕) the Jif brand of peanut powder. I purchased a large quantity of another brand and later discovered, to my disappointment, that it had maltodextrin as and ingredient.
With the sauce mixed in I let it simmer for a few minutes until well heated.
The chopsticks are just for looks. If I was forced to eat with them I would starve to death or at least lose the five pounds I’ve been wanting to.