Pan-Steamed Asian Greens with Shiitake Sauce

Comanche Creek Farms
Fresh Organic Produce
200 Speedway Ave. Chico, CA 95928

Pan-Steamed Asian Greens with Shiitake Sauce

Season: 
Fall

serves 4

Ingredients:

1 ounce dried shitake mushrooms

1/4 cup dry sherry

2 tablespoons soy saucee

1 tablespoon minced garlic

2 teaspoons sugar

2 teaspoons cornstarch

Directions:

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 a 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.