In today’s hectic lifestyle, one-dish meals have become a popular choice amongst busy mothers and career women. Today I would like to share with you a simple, healthy and practical one-dish meal that I recently cooked for both my son and myself. I selected my sonâ€™s favorite ingredients to be included in this meal (mushrooms, meat, beancurd and edamames) to wet his appetite. I also used my own concoction of â€œteriyakiâ€ sauce (a combination of light soya sauce, mirin and sugar). With one bowl of rice, we slurped up everything on the plate. This means less washing up too!
The ingredients chosen in this dish, whilst being my son’s favourite, are also packed with nutrients suitable and crucial for a growing child. Of interest would be the edamame, which is packed with dietary fiber, iron, protein, phosphorus, thiamin and copper, and a very good source of folate, Vitamin K and manganese. You might also want to know that edamames have very low sodium content.
Hope youâ€™ll enjoy savouring as well as preparing them. To all Chefs, letâ€™s start wokking now.
- Assorted fresh mushrooms (shitake, button, enoki, portobello etc) – wash over running water and chopped (I used 3 white button mushrooms+1 large portobello mushroom approx 100g)
- 60g minced meat (or chicken)
- 2 cloves garlic (minced)
- Handful of frozen/ fresh Japanese soy beans (edamames)
- 150g beancurd for steaming (Â½ block)
- 1 tablespoon light soya sauce
- 1 tablespoon mirin (Japanese sweet cooking sauce/ wine)
- 1 tablespoon teaspoon Chinese Shaoxing cooking rice wine
- 1 teaspoon sugar
- Dash of pepper (to taste)
- Cornstarch (mix with water) for thickening
Seasoning (for marinating meat)
- 1/2 teaspoon light soya sauce
- Pinch of sugar
- 1 teaspoon cornflour
Marinated minced meat with seasonings for at least Â½ hour. Add 1 tbsp water if necessary.
Steam beancurd for 10-15 mins, drain water and cut into slices. Set aside.
Blanch frozen edamame over boiling water for 1-2 mins. For fresh ones, blanch using salted water. Do not overcook as you will lose the nutrients and colour with prolonged cooking.
Heat up wok with 1 tbsp oil. Sautee minced garlic until fragrant.
Add in minced meat. Do not stir fry immediately. Let it cook for a while until it is slightly caramelized. Turn it over and break it slightly. Let it cook for a while until caramelized. This will increase the aroma of the minced meat. Reduce the heat to low and start breaking up the meat. (I learnt the tip here)
Add in mushrooms. Stir-fry for a while. Add in seasonings. Let it simmer for a while until the sauce is thicken.
Add in cornstarch solution. Stir-fry until well combined. Dish up and pour over the steamed beancurd. Garnish with cooked edamames.
This recipe is brought to you by our Guest Chef Food For Tots. Food For Tots is a stay-at-home “multi-tasker” who loves to prepare simple, healthy and practical meals for the family. Her blog also share ideas on how to introduce healthy food to toddlers.
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