Summer Squash & Shiitake Mushrooms
"In this modern version of a traditional mushroom dish, we use summer squash, which is rarely served in Asia, and cook it with lots of garlic and some salt," Marian says. "This was a staple in our house growing up."
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 2 summer squash, cut into thin 1/4-inch circular discs
- 8 ounces shiitake mushrooms, sliced 1/4 inch thick
- 1 tablespoon sesame seeds
- Pinch of sea salt to taste
- Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant and golden, 3 to 4 minutes.
- Add the squash and mushrooms and saute until cooked but still slightly firm, about 7 minutes.
- Transfer to a serving dish and garnish with sesame seeds and salt to taste.
- Mix It Up: You can make this dish with virtually any vegetable in season. Try peppers, eggplant, or snap peas instead of squash.
- Recipe by Hannah and Marian Cheng, cofounders of Mimi Cheng's in New York City.