Yield: 4 servings
|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.