Spicy plaintain and mushroom stew with sweet potatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ripe plaintains; cubed, up to 4 | |
| 2 | mediums | Size sweet potatoes or yams cut into 1 inch pieces |
| 5 | ounces | Dried mushrooms of your choice; up to 7 |
| Tofu; (optional) | ||
| Sun dried tomatos; (optional) | ||
| 1 | small | Onion |
| 1 | small | Dried pepper |
| Garlic to taste | ||
| Salt to taste | ||
| tablespoon | Cornstarch | |
| 2 | tablespoons | Vineger; (optional) |
| 2 | tablespoons | Brown sugar; (optional) |
Directions
Soak the mushrooms and pepper together in two cups warm water. Cut the yams and plaintains into roughly inch square pieces. After half an hour, remove the pepper, seed and mince. Chop the onion. Use less then the whole pepper if it is a very hot variety. Drain the mushrooms, strain the liquid and reserve.
Spray a wok or large frying pan with Pam. Stir fry the chopped onion, add garlic to taste and toaste. Toss in the sweet potatoes. Add the researved liquid and simmer 15--20 minutes until tender. Add mushrooms and bring to a boil. Add salt, and optional dried tomatos and tofu. Stir cornstarch into a bit of water, add to mixture to obtain desired consistancy of gravy. Serve over rice, noodles, or alone.
Posted to fatfree digest by "J. Lamar Freed" <jlfreed@...> on Sep 22, 1999, converted by MM_Buster v2.0l.