Portabella-crimini stir-fry

Yield: 4 Servings

Measure Ingredient
1½ pounds Portabella mushrooms (amount can be doubled if desired)
2 \N Green peppers
2 mediums Onions
3 \N Stalks celery
2 teaspoons Cornstarch mixed with
2 teaspoons Water
8 ounces Crimini mushrooms (uncooked)
1 teaspoon Fresh ground ginger
2 tablespoons Soy sauce
¼ teaspoon Garlic powder (up to 1/2)
½ cup Chicken stock
2 ounces Olive oil

Roast Portabellas for 15 minutes at 375 - let cool. Slice mushrooms into ¼" strips. Slice onions from stem to bottom into strips (The length of the onion and ¼" wide). Cut celery on 45 degree angle, cut pepper top to bottom into ½" strips. Slice crimini into 1/16" thick slices. Saute onions, green peppers, celery, ginger, and garlic until tender. Add chicken stock and soy sauce, simmer 1 minute. Thicken with cornstarch mixture.

Simmer 2-5 minutes. Add both kinds of mushrooms. Simmer 5 minutes and serve over rice or linguini.

Recipe from Hugo's Inn Restaurant of Kennett Square, PA Posted to EAT-L Digest 27 Sep 96 From: Amy Smalley <as5x@...> Date: Fri, 27 Sep 1996 16:14:13 -0400

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