Spicy sesame stir fry with nameko mushrooms, purple daikon, Swiss chard, sesame seeds, cashew-cilantro drizzle, Parmesan
The great thing about a stir fry is that you can easily make a lot of substitutions, based on what you have lying around, what you can find at the market and/or what's in season. We found some seasonal ingredients at our local farmers' market that go well with Asian flavors: nameko mushrooms, which are slightly nutty and have a shiny amber look, and purple daikon radishes, which are crisp and vibrant and slightly milder than an average radish. But feel free to experiment with different produce—the best result, in my opinion, will be a nice mix of textures and colors.
1 ball of pizza dough
salt & pepper
flour for dusting
semolina flour for pizza stone
handful of shaved or shredded Parmesan cheese
For the red wine reduction:
2 scallions, trimmed & thinly sliced (white & pale green parts for the sauce, dark green parts saved for the stir fry)
1 shallot, thinly sliced
1-2 garlic cloves, thinly sliced
1 1/2 cups red wine
3 tablespoons Asian plum sauce
1 tablespoon butter
For the cashew-cilantro sauce:
1/2 cup raw cashews, soaked for at least 4 hours or overnight
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 tablespoon tahini
1 tablespoon miso paste
1 teaspoon honey
2 cloves garlic
bunch of cilantro (about 3 tablespoons)
juice of half a lemon
salt & pepper, to taste
For the stir fry:
a handful or 2 of nameko mushrooms (or use another mushroom, like shiitake)
1-2 purple daikon (or similar radish), sliced 1/4-inch thick into circles or half moons
a few leaves of Swiss chard, roughly chopped
1 tablespoon garlic chili sauce
2 tablespoons soy sauce
1 garlic clove, minced
1/2 cup coconut milk
1 teaspoon sesame oil
1 teaspoon sesame seeds, plus some for garnish
To start*, preheat your oven to 550° F, or as hot as it will go. While it heats up, you can prepare your red wine reduction sauce. Melt the butter in a small saucepan over medium heat, then add the scallions (white & pale green parts only), shallot & garlic. Sauté, stirring occasionally, until translucent.
Stir in the red wine & plum sauce and bring the mixture to a boil. Maintain a low boil to reduce the mixture by at least half, until it's at a thick, saucy consistency, about 20-30 minutes. When it's finished, strain through a sieve to get a smooth texture, and set aside.
While your sauce is reducing, you can begin making the cashew-cilantro drizzle. Drain and rinse the soaked cashews and add them to a food processor or blender, along with the rest of the cashew-cilantro ingredients. Blend until you get a creamy consistency, adding a little water (about a tablespoon at a time) if necessary. You want it to still be fairly thick but also able to be drizzled.
Next, prepare the stir fry. In a large pan (or a wok if you have one) over medium-high heat, add the sesame oil, garlic chili sauce, sesame seeds, soy sauce, coconut milk & garlic, and bring to a simmer.
Add the mushrooms & the tops of the scallions, stirring to combine. Reduce the heat to low and cover the pan, cooking for about 5 minutes. Uncover and add the daikon & Swiss chard, cooking on high heat and stirring for about 3 minutes, or until the radish has softened and the chard is wilted.
While this is cooking, you can begin to prepare your dough using the instructions on the right. After you've baked it for a minute, take it out and brush it lightly with olive oil, followed by an even coating of the red wine reduction sauce and some of the Parmesan. Next, pile on your stir fried veggies evenly, followed by the rest of the Parmesan and a drizzle of some of the cashew sauce (you'll want to save some to add on at the end for that bright green color). Sprinkle with a couple pinches of sesame seeds.
Bake until the crust is a nice golden brown, then take it out of the oven. Drizzle the remaining cashew sauce on top and enjoy!
*Note: make sure you remember to soak your cashews ahead of time, either the night before or at least 4 hours before you start. If you want to save additional time, you can make both the plum sauce and the cashew sauce ahead of time, or the night before.