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SHIITAKE MUSHROOMS, PEA PODS & WATER CHESTNUTS
INGREDIENTS
1 Tablespoon vegetable oil
1 teaspoon toasted sesame oil
¼ pound fresh shiitake mushrooms, sliced with stems removed
¼ pound fresh oyster mushrooms, sliced
2 teaspoons light brown sugar
¼ cup dry sherry or sake
2 Tablespoons San-J Tamari
1 pound sugar snap peas, trimmed
2 cups fresh bean sprouts, cleaned
8-ounce can sliced water chestnuts, drained
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INSTRUCTIONS
In a medium sauté pan, heat the oils on medium-high heat. Add the mushrooms and sauté until they just begin to brown. Add the sugar, sherry or sake and the San-J Tamari, mixing well to combine. Cook and stir for 1 minute and then add the sugar snap peas. Cover, reduce heat to low and steam the peas for 2 minutes until they are tender-crisp. Add the bean sprouts and water chestnuts and sauté until most of the liquid has evaporated.
Makes 4 Servings
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