This was intended to be lunch yesterday but just as I was about to begin preparation representatives for the power company knocked on the door and informed me that the power would be cut off for up to four hours. I could have set up the camp stove or fired up the charcoal grill or even cranked up the generator, but salad was the easy alternative.
I did put together the hoisin sauce yesterday, no electricity required. The ingredients for the sauce (amounts according to taste) were:
- soy sauce
- teriyaki sauce
- toasted sesame oil
- black bean paste
- peanut butter
- apple cider vinegar
Before starting with the vegetables I lightly toasted some sesame seeds, and set them aside.
Next I dry sautéed the mushrooms in a nonstick pan lightly smeared with a couple drops of oil. These too were set aside.
Onions, garlic, carrots and red ripe jalapeños were then stir fried in toasted sesame oil.
Chopped asparagus beans (yard-long beans) were then added. They could have been added at the beginning with the other vegetables since they ended up more crunchy than the rest.
Now the previously sautéed mushrooms were added.
Enough of the homemade hoisin sauce was mixed in to coat the vegetables, and toasted sesame seeds were sprinkled on top.
The hoisin vegetables were served with brown rice.