Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1996

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Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove stems from shiitake mushrooms; discard. Slice shiitake mushroom caps; set aside.

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  • Heat oil in a large nonstick skillet over medium heat. Add ginger, chili paste, and garlic; sauté 1 minute. Add shiitake mushroom caps, button mushrooms, and portobello mushrooms; sauté 3 minutes. Add remaining ingredients; cook 1 minute or until sauce thickens. Serve warm, at room temperature, or chilled.

Nutrition Facts

52 calories; calories from fat 33%; fat 1.9g; saturated fat 0.3g; mono fat 0.6g; poly fat 0.8g; protein 2.1g; carbohydrates 7.9g; fiber 1.2g; iron 1.2mg; sodium 160mg; calcium 12mg.
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