#267 The Case of Glazed Shiitakes

Perfect 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

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Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

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