P erfect with Sticky Rice! 3 tablespoons soya sauce, 4 cloves garlic, minced 1 tablespoon ginger, minced 1 tablespoon sesame oil 1 tablespoon maple syrup salt 3 tablespoons cornstarch 5 cups shiitake’s, trimmed 2 tablespoons vegetable oil green onion, sliced diagonally Mix together the soya sauce, garlic, ginger, sesame oil, maple syrup and salt to taste. Add the cornstarch to a large bowl. Rinse the shiitakes in a strainer for five seconds. You only want to get them lightly wet. Toss them to spread the moisture equally. Drop them into the cornstarch and toss to coat. Heat the oil in a large, nonstick pan on medium/high. Add the shiitakes, leaving excess cornstarch in the bowl. Sauté the mushrooms, turning once, until a thin, golden-brown, crispy crust forms, about 7 to 10 min. Pour the sauce over the mushrooms and cook for 30 seconds, stirring constantly, until the mushrooms are coated. Serve garnished with the green onions. Serves 2. ❤️ Becki
This sounds like it would be very tasty. I love Creamsicles. By the way, I just finished reading "A Purse To Die For." I enjoyed it.
ReplyDeleteHi Susan,
DeleteI know, Creamsicles were my frozen treat of choice when I was a kid. Now I drink them for breakfast!
I'm glad you enjoyed our first mystery in the Fashionation with Mystery series. In my opinion, book 2, A KILLER NECKLACE, is our best so far and why wouldn't it be since everything improves with practise? If you read it, let me know what YOU think.
Thank you for staying in touch!
Cynthia