Tag: vegetarian

Vegetarian Flat Noodles

Vegetarian Flat Noodles

I can’t believe we’ve gotten through almost the entire first month of the year and I haven’t posted a noodle recipe yet. Well that travesty ends today! These Vegetarian Flat Noodles are an absolute winner of a dish. They are on the table so fast- read more

Vegetarian Bibimbap

Vegetarian Bibimbap

Looking for delicious ways to incorporate more veggies into your meals? Make this Vegetarian Bibimbap! At its most basic, bibimbap means “mixed rice”. But there’s nothing basic about this beloved Korean dish of warm rice topped with seasonal vegetables, a tongue tingling gochujang sauce, and read more



Like many college students, I had a serious carb addiction. But not just any addiction, it was very specific. In the dining halls, we had multiple tables set up for cereal (this was before they had the towering plastic dispensers). And at these tables, I became addicted to crack- Cracklin Oat Bran that is. In a bland, painfully boring box hid a ridiculously delicious cereal that had me salivating just thinking about it. What was this devil in cereal disguise you ask? Seemingly plain old granola formed into boxy little “O”s. And this is how they get you, because as innocent as it looked, one crunchy, sweet, slightly coconuty, vanilla-y, bite of this taste sensation had me hooked. Meal after meal, this was all I could eat.

Fast forward several decades and I still need to stay away from it. For one thing, it’s outrageously expensive. And this is not one of those cereals that is BOGO ever-not that I would trust myself near two boxes. Besides, it tends to have a lot of sugar and oil, more like dessert than breakfast. And finally, a grown woman with adult children really shouldn’t be salivating over boxed cereal, it’s frowned upon and just sad… So what do I do when I have a hankering for crack, but need to act like an adult? Make my own Granola of course!

This is a decidedly adult version of Granola that incorporates nostalgic flavors but also has an elevated mysterious twist- a Granola that has so much going for it. Toasty, cinnamon spiced nuts and oats with chewy dried fruit… but not just any fruit: mango, orange, shaved coconut chips, and the mystery ingredient, candied ginger. Your house will smell amazing while it cooks. It lasts for weeks, and does double (triple?) duty as a snack, cereal, or topping for yogurt or ice cream. And please don’t blame me for your addiction 😉

ingredients granola

One of the things I love most about making my own granola is completely controlling what’s in it. My granola is sweet, but not cloyingly so. I sweeten it with honey because it does such a good job of making the granola clump and stick together, but you can use maple syrup to make it vegan. I love to add chia and sesame seeds because they add a really nice crunchy pop. I used almonds here, but pecans or any other nut you love will work beautifully too. If you have a nut allergy, you can substitute an equal amount of pumpkin or sunflower seeds. And if you prefer more traditional fruits, have at it, the possibilities are endless. Raisins are traditional, but any of your favorites would work: cranberries, blueberries, figs, apricots, etc. Just make sure to chop any large fruit so they are around the same size.

It’s important to use rolled oats instead of the instant oats. The instant kind are too thin and will burn before everything is as crispy and toasty as we want it. Extra thick oats, if you can find it, are a great use here.

oats granola

chia granola


I like to use coconut oil because it enhances the soft coconut flavor that is clearly my kryptonite, but you can use whatever oil you like.

Mix everything really well and then it’s time to bake your granola! I line a baking sheet with parchment paper so nothing sticks. Putting the raw granola into a thick disk keeps little bits from burning. Baking low and slow is the key to golden brown granola that has a lot of delicate ingredients like almonds and coconut shavings mixed in.

I don’t really feel like the shape helps with clumping at this point. Despite what others may advise, no amount of shaping, pressing, or careful handling at the baking stage will help your granola clump. The clumping will come later. And it really doesn’t matter anyway, because you still have to mix in fruit later.

bake granola

While the Granola bakes, I chop up the dried fruit. Cut all of the fruit the same size, except for the ginger which I cut into tiny pieces. I like the fruit cut so that it’s about the size of a raisin so it mixes in well with the Granola, but feel free to cut it larger if you like.

dried mango

The granola will be nicely browned and crisp when it’s done, and then I add in the fruit while the granola is piping hot. Once the granola is well mixed, take a couple of spatulas or wooden spoons, and press the granola together. As the granola cools, it will clump and harden. Resist the urge to touch it until it has completely cooled to room temperature. You can break up the bigger pieces if you wish.

Store the Granola in a sealed container away from moisture. It will soften a bit from the dried fruit the longer it sits but will still be delicious! It’s fine stored at room temperature but you can also store it in the freezer. Let it sit out for 10 minutes before eating so it’s not rock hard.

dried fruit granola

This Granola is excellent just by the handful or tucked into a lunch box. You can also use it to top these Overnight Oats and of course you can enjoy it with your favorite kind of milk or with yogurt.

Whip this up over the weekend; you will be so glad you did. Let me know if you have any comments or questions about this recipe, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!


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recipe card granola closeup


  • Author: Funky Asian Kitchen


  • 2 cups whole rolled oats
  • ½ cup chopped roasted almonds (or any kind of nuts)
  • 2 Tablespoons chia seeds
  • 2 Tablespoons toasted sesame seeds
  • ½ cup coconut flakes (I used large flakes for texture and visual appeal)
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • ¼ cup melted coconut oil or neutral vegetable oil
  • ¼ cup honey or maple syrup

Dried Fruit:

You can use any combination you like up to 1 cup total

  •   cup finely chopped dried mango
  • ¼ cup finely chopped candied ginger, optional
  • ⅓ cup finely chopped dried orange, optional


  1. Preheat the oven to 300°F and move the oven shelf to the middle.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, combine all of the ingredients except for the dried fruit: oats, almonds, chia seeds, sesame seeds, coconut flakes, almonds, cinnamon, sea salt, vanilla extract, coconut oil, and honey. Stir well to combine.
  4. Scoop out the granola into the pan and press into a 1 inch thick disk in the center of the lined pan. 
  5. Bake for 20 minutes and then stir the granola with a fork and bake for an additional 15 minutes.
  6. Take the pan out of the oven and add the dried fruit. Mix well and then use a couple of spatulas or wooden spoons to press the granola together. (This will encourage clumping and the formation of larger pieces).
  7. Let the granola cool completely in the pan, about 30 minutes. Break up the granola with your hands or a fork as desired. Transfer to an airtight container.
  8. Store the granola at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. Let the granola thaw for 10 minutes before serving for best texture.


*you can use whatever dried fruit you like: raisins, cranberries, figs, and apricots are all good choices. Chop the larger fruit so they match the other ingredients.

*I use roasted nuts because I like nuts extra toasty and they do not burn or get overly dark. You can of course use unroasted nuts if you prefer.

*If you are allergic to nuts, use pumpkin or sunflower seeds instead.

Okonomiyaki Style Cabbage

Okonomiyaki Style Cabbage

A while back I posted my take on Okonomiyaki, Japan’s famous savory cabbage pancake. It’s filled to the brim with yummy delights like shrimp and bacon, and remains a family fave. But sometimes I’m craving this deconstructed version, where I cook just the cabbage, drizzled read more

Korean Potato Pancake

Korean Potato Pancake

Everyone knows that I’m a noodle/rice over potatoes girl any day of the week, but I do make an exception for a crisp and crunchy potato pancake situation. This Korean Potato Pancake is latkes’ cool older cousin; all the savory and crispy potato flavor you read more



I just recently returned from a family trip to Hungary, where the food was heavy on rich meaty dishes, but light on veggies. I found myself craving one of my meatless meals where I make an array of plant based dishes so there’s a variety of textures, colors, and flavors to make dinner exciting.  Yakimatsu is a powerful player in my arsenal of quick veggie sides. It’s ready in minutes, it’s a perfect side for any protein, and it’s made with only a handful of pantry ingredients. This speedy stir fry is tangy from the ponzu sauce while toasted sesame oil lends nutty richness, and a sprinkling of scallions adds a fresh bite.

This dish, with just regular mushrooms, has been on our menu since 1979! I know crazy. But it’s a time tested recipe that has savory flavor, likable ingredients, and a taste that doesn’t get old. It’s delicious whether you keep it simple with basic mushrooms and bottled sauce or extra special with some fancy mushrooms and homemade ponzu.

ingredients for yakimatsu

Use a Variety of Mushrooms for Yakimatsu!

This dish is all about the mushrooms. I select a variety for both visual appeal and to provide lots of different textures and flavors. Shiitakes, oysters, cremini, enoki, baby bellas, beech…they’re all good. And even good old button mushrooms all have their own distinctly different look, flavor, and texture.

beech black bean tofu

Prep for Yakimatsu

Like all stir fries, prep is key for Yakimatsu. The actual cooking time is just about 5 minutes, so everything has to be prepped and within reach. Prep your veggies and have your ponzu sauce and sesame oil close. By the way, homemade ponzu sauce is so easy to make and is amazing here, but the bottled stuff will be great too.

slicing onion

Now it’s time to prep the mushrooms. I know the prevailing wisdom is to just gently brush dirt off mushrooms rather than wash them. That’s a no from me. I thoroughly wash mushrooms because that dirt can really cling to them and I feel that brushing them can actually rub the dirt in. So instead I wash them quickly under running water and dry them thoroughly. Then I use high enough heat that I don’t worry about the dreaded mushiness.

cutting mushrooms yakimatsu


Yakimatsu Stir Fry Time!

Usual rules of stir fries apply here:

  • Get your pan good and hot before adding the oil. This means heating it for several minutes.
  • Have all your ingredients prepped and ready.
  • Use high heat and keep everything moving in the pan.

And for good measure, I let the mushrooms sit undisturbed for 1 minute before stirring. I know this goes against the rule I just mentioned but mushrooms have a ton of water. And like other extra moist ingredients (such as ground meats) you need that heat plus lack of movement to get a good sear on your food.

stir frying yakimatsu

ponzu mushrooms

Stir in the toasted sesame oil:

sesame yakimatsu

Mince the scallions to top the yakimatsu.

I like to also sprinkle some Shichimi togarashi chile on top for a little tickle of heat.

Yakimatsu makes a wonderful side to any number of dishes, and it pairs exceptionally well with these Japanese style pickles. I also like to serve it with other veggie forward plates like my fave Spinach, Air Fryer Tofu, Braised Peppers, or this Eggplant Salad.  I hope you love this earthy and tangy mushroom stir fry as much as I do. Give it a try and let me know, we love hearing from you!

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recipe yakimatsu


  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: serves 4
  • Category: side
  • Cuisine: Japanese


  • 4 ounces mushrooms: use a combination of button, cremini, shiitake, or oyster
  •  1 pack enoki mushrooms (about 5 ounces)
  • ½ large onion
  • ½ cup homemade or bottled ponzu sauce
  • 3 Tablespoons vegetable oil
  • 2 teaspoons sesame oil 
  • 1 Tablespoon minced scallion for garnish
  • Shichimi togarashi chile to taste


  1. Slice the onion thin and set aside.
  2. Slice the mushrooms into approximately the same size and thickness. If the mushrooms are long or big, cut them in half before slicing. 
  3. Open the packet of enoki mushrooms and cut off the growing medium at the bottom.
  4. Separate the mushrooms into small clusters. Set aside.
  5. Heat a large pan over medium heat for several minutes.
  6. Add the oil and swirl it around the pan. 
  7. Add the mushrooms (except for the enoki) in an even layer over the pan and let them cook for 1 minute without touching them. They should brown around the edges. 
  8. Next raise the heat to high and add the onions.
  9. Stir-fry for 1 minute, moving the food in the pan constantly.
  10. Add the enoki mushrooms and ponzu sauce. Stir to combine and cook for an additional minute.
  11. Add the sesame oil and toss to combine.
  12. Serve yakimatsu immediately garnished with scallions and shichimi togarashi.

Keywords: stir fry, mushrooms, vegan, vegetarian, ponzu, enoki, side dish