Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Rice Vinegar |
| 2 tablespoons | Low-Sodium Soy Sauce |
| 1 tablespoon | Brown Sugar |
| 1½ teaspoon | Dark Sesame Oil |
| ½ teaspoon | Ground Ginger |
| ⅛ teaspoon | Ground Red Pepper |
| \N \N | Vegetable Cooking Spray |
| 2 cups | Shitake Mushrooms; Sliced |
| 4 mediums | Green Tomatoes; Peeled And Wedged |
| 1 medium | Red Onions; Cut Into 8 Wedges |
Combine first 6 ingredients; stir well. Place a wok or large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; stir fry 2 minutes. Remove from pan; set aside. Recoat skillet with cooking spray. Add tomatoes; stir fry 3 minutes. Remove from pan; set aside. Recoat skillet with cooking spray. Add onions; stir-fry 2 minutes.
Return mushrooms and tomatoes to pan. Add vinegar mixture. Bring to a boil, and cook 30 seconds, stirring constantly.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jun 05, 1999, converted by MM_Buster v2.0l.