|2 tablespoons||Soy sauce|
|1 teaspoon||Brown sugar|
|2 teaspoons||White wine vinegar|
|¼ teaspoon||Cayenne pepper|
|½ cup||Med-sliced scallions|
|White part only|
|1 tablespoon||Olive oil|
|18 mediums||(to large) shiitake caps|
|½ cup||Cubed pineapple|
|½ large||Red bell pepper, cored|
|Cut into 1/4" slices|
|½ cup||Cubed cooked plantain|
|Or green banana|
|½ cup||Cilantro, firmly packed|
Combine the soy sauce, brown sugar, vinegar, cayenne pepper, ½ cup cold water, and the cornstarch in a small bowl and set aside.
Saute the scallions and garlic over medium heat in the olive oil in a large saute pan for 30 seconds. Add the shiitake and continue to saute for 2 minutes. If the shiitake do not give off any liquid, add a bout 2 tbs water. Stir in the pineapple, red pepper, and banana or plantain. Cover and simmer for 5 min.
Add the cilantro and soy sauce mixture slowly while stirring. Heat until the dish is lightly thickened; add a little more water if too thick.
A Cook's Book of Mushrooms
by Jack Czarnecki
Submitted By DIANE LAZARUS On 11-19-95
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