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Pan-Steamed Asian Greens with Shiitake Sauce

James Carrier
Prep and Cook time 30 mins
Yield Makes 4 servings
Cook these pan-steamed greens and then spoon homemade shiitake mushroom sauce right over the top for an authentic Asian meal at home.

Ingredients

Nutrition Information

  • calories 76
  • caloriesfromfat 4 %
  • protein 3 g
  • fat 0.3 g
  • satfat 0.0 g
  • carbohydrate 13 g
  • fiber 2.5 g
  • sodium 591 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse mushrooms and place in a bowl; cover with 2 cups hot water. Let soak until soft, about 20 minutes. Lift mushrooms out and squeeze their liquid into bowl; reserve liquid. Cut off and discard tough stems from mushrooms; thinly slice caps.

  2. Carefully pour 3/4 cup of the mushroom-soaking liquid into a 1- to 2-quart pan, leaving sediment behind. Add sliced mushrooms, sherry, soy sauce, garlic, and sugar. Bring to a boil over high heat, then cover, reduce heat, and simmer until mushrooms are tender to bite, about 5 minutes.

  3. In a small bowl, mix cornstarch with 2 tablespoons water; add to mushrooms and stir until boiling.

  4. Arrange hot greens on a platter. Spoon mushroom sauce in a band over the top.