Garlic-mushroom sauce

Yield: 1 Servings

Measure Ingredient
1 cup Sliced mushrooms
1¾ cup Water
2 tablespoons Soy sauce
1 Clove garlic, pressed
1 teaspoon Fresh ginger, grated
2½ tablespoon Corn starch, dissolved in 1/4 cup water
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)

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