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James Carrier Photo by: James Carrier

Pan-Steamed Asian Greens with Shiitake Sauce

Cook these pan-steamed greens and then spoon homemade shiitake mushroom sauce right over the top for an authentic Asian meal at home.

Sunset MAY 2005

  • Yield: Makes 4 servings
  • Prep and cook: 30 Minutes


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


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.

Nutritional Information

Amount per serving
  • Calories: 76
  • Calories from fat: 4%
  • Protein: 3g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 13g
  • Fiber: 2.5g
  • Sodium: 591mg
  • Cholesterol: 0.0mg

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Pan-Steamed Asian Greens with Shiitake Sauce Recipe