Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Soy sauce |
| 1 teaspoon | Brown sugar |
| 2 teaspoons | White wine vinegar |
| ¼ teaspoon | Cayenne pepper |
| 2 teaspoons | Cornstarch |
| ½ cup | Med-sliced scallions |
| \N \N | White part only |
| 4 \N | Garlic clove(s) |
| \N \N | Thinly sliced |
| 1 tablespoon | Olive oil |
| 18 mediums | (to large) shiitake caps |
| \N \N | Stems removed |
| ½ cup | Cubed pineapple |
| ½ large | Red bell pepper, cored |
| \N \N | Cut into 1/4\" slices |
| ½ cup | Cubed cooked plantain |
| \N \N | Or green banana |
| ½ cup | Cilantro, firmly packed |
| \N \N | Coarsely chopped |
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
ISBN 1-885183-07-0
pg 167
Submitted By DIANE LAZARUS On 11-19-95