This stir fry recipe is simpler than it looks, but packs a serious flavour punch and is an impressive vegetarian starter or light main. Source the ponzu in an Asian store, it is well worth seeking out as it is a very unique citrus vinegar and soya mix.
Shiitake and pak choi stir-fry
– 250g shiitake , sliced or left whole depending on size
– 1 head baby pak choi leaves
– 2 tsp ponzu
– 2 tbsp good quality light soya
– Drop of water
– Pinch of sesame seeds and Sezchaun pepper
– Shaved baby carrots dressed in yuzu vinegar, to garnish
– Handful mini nasturtiums and carrot fronds, to garnish
Fermented onion puree
– 1 kg onion
– 20g sea salt
– 2 pints water
– 2 tbsp each mustard seeds
– 2 tbsp black peppercorns
– 2 bay leaves
– 2 sprigs tarragon
– 50g butter
– 100g creme fraiche
1. Heat up water add salt, mustard seeds with the peppercorns in a little bowl and set it aside.
2. Peel the onions and slice finely ,wash with cold water thoroughly and strain, mix onions with cooled water mixture, add bay leaves and tarragon.
3. Fill a kilner jar to 1 inch below the rim. Seal the jar tightly with a lid or airlock and ferment away from direct sunlight for about 2 to 3 days at room temperature, or until the brine turns cloudy. Store in fridge for up to 3 weeks, until needed.
4. Strain the onions and sautée gently for 20 minutes without colouring then transfer to a liquidizer whilst hot and blitz in 50g butter 100g creme fraiche, before passing through a fine sieve.
5. Adjust seasoning as needed.
1. In a very hot frying pan, add some vegetable oil (not olive oil) and stir fry shiitakes for 30 seconds, then add pak choi and add a drop of water to cool pan down slightly.
2. Add the ponzu and soya and a tiny pinch of pepper (if you don’t add water, the ponzu and soya will reduce too fast and be too salty)
3. To plate up, heat up the onion puree and place a dollop on the plate. Sprinkle with szechuan pepper and black sesame seeds.
4. Place the stir fried veg on a towel to drain and then plate the pack choi up to the side of the onion puree, dotting the shiitake with carrot, nasturtiums and carrot fronds.
Currently the Executive Head Chef at Danú Restaurant in The Brehon, Killarney, Chef Chad Byrne has extensive experience working in renowned establishments such as the Michelin Star restaurant Ristorante Semplice in London, the five star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotel in Dublin.
Chad was awarded Irish Gastro Chef of the Year in 2012 along with a Gold Medal from Chef Ireland 2012 and has also represented Ireland in the culinary Olympics in Errfurt Germany. Danú Restaurant holds 2AA Rosettes and Chad runs the kitchen with the ethos of food, focus and fun.