Garlic-mushroom sauce
1 Servings
Ingredients
| Quantity | 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) |
Directions
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)