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Ingredients:
1 tbsp sweet butter
2 cloves garlic, minced
2 cup fresh shiitake mushrooms, sliced
1/2 cup teriyaki sauce
1 cup tomatoes, diced
1/2 cup scallions, sliced thinly
1/2 tsp chile and garlic paste
1/4 cup rice wine vinegar
2 tbsp sesame oil
1/4 tsp freshly ground black pepper
1 bunch cilantro, chopped
Instructions:
Melt butter in a saute pan, add garlic and cook gently for 1 minutes.
Add the sliced shiitake mushrooms and continue cooking over low heat
until mushrooms are tender. Add the teriyaki sauce, bring to a boil
quickly, and remove from heat. Allow mushrooms to cool to room
temperature. In a separate bowl, combine all remaining ingredients
and mix well. When mushrooms have cooled, combine with the tomato
mixture. Serve at room temperature. Refrigerated, mixture will keep
for several days. makes 3 cups.
Servings: 3
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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