Pan-Steamed Asian Greens with Shiitake Sauce

Pan-Steamed Asian Greens with Shiitake Sauce Recipe
James Carrier
Cook these pan-steamed greens and then spoon homemade shiitake mushroom sauce right over the top for an authentic Asian meal at home.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep and Cook: 30 Minutes

Nutritional 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

Ingredients

1 ounce dried shiitake mushrooms
1/4 cup dry sherry
2 tablespoons soy sauce
1 tablespoon minced garlic
2 teaspoons sugar
2 teaspoons cornstarch

Preparation

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.

Note:

May 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note