Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Sliced mushrooms |
1¾ cup | Water |
2 tablespoons | Soy sauce |
1 \N | Clove garlic, pressed |
1 teaspoon | Fresh ginger, grated |
2½ tablespoon | Corn starch, dissolved in 1/4 cup water |
\N \N | Freshly ground pepper to taste |
1 dash | Sesame oil (I never use this) |
From the New McDougall Cookbook: Place the mushrooms in a saucepan with ¼ cup of the water. Add the soy sauce, garlic, and ginger. Saute until the mushrooms are softened slightly, about 4 minutes.Add the remaining 1½ cups water and the cornstarch mixture. Cook, stirring until the mixture boils and thickens. Season with the pepper and sesame oil.
Posted to fatfree digest V96 #291 Date: 21 Oct 96 23:57 GMT
From: FINNIGAN@... (Finnigan, Julie)