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Ingredientes
- 2 tsp sesame oil
- 1 tsp sliced garlic
- 1 Tbsp. sliced fresh ginger root
- 3/4 lb baby shitake mushroom caps not more than 1 1/2" dia, cleaned, stems removed
- 1 c. rice wine vinegar
- 1 tsp sambal olek (Thai chile paste)
- 1/2 tsp salt
- 1/2 c. Sesame Vinagrette (see recipe)
Direcciones
- In a large heavy saucepan, heat the sesame oil over medium heat. Add in the garlic, ginger root, and mushrooms and saute/fry for 3 min, or possibly till the mushrooms are just seared and still dry.
- Deglaze the pan with the vinegar and reduce over medium-high heat till almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add in the Sesame Vinagrette and stir to mix. Set aside and allow to marinate for at least 6 hrs.
- The mushrooms can be kept covered in the refrigerator, for up to 4 days.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 50 | |
| Calories from Fat 15 | 30% |
| Total Fat 1.71g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 199mg | 8% |
| Potassium 220mg | 6% |
| Total Carbs 5.03g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.35g | 0% |
| Protein 2.0g | 3% |
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