Hunan Chili Mushrooms
Serves 2 or 4 as part of a multi-course meal
Ingredients
1 lb mushrooms (baby bellas), halved or quartered
2 Tbsp vegetable oil
4 Tbsp reduced sodium soy sauce
2 Tbsp dry sherry
1 Tbsp cornstarch
2 tsp brown sugar
1 can baby corn, drained
3 to 5 green onions cut into 1 inch pieces
1” piece of ginger, peeled and minced
2 cloves garlic, minced
1 red bell pepper, cut into strips 1" long
1 jalapeno, halved and sliced
1 tsp hot chili oil
Hot cooked rice
Directions
Prepare mushrooms and other ingredients. Combine soy sauce, sherry, cornstarch and brown sugar in medium bowl, set aside.
Heat work over high heat for 1 minute or until hot. Drizzle 1 Tbsp vegetable oil into wok and heat 30 seconds. Add mushrooms; stir-fry until mushrooms begin to brown. Push mushrooms to the sides of wok drizzle in remaining 1 Tbsp vegetable oil add corn, onions, ginger, garlic, red pepper and jalapeno to wok stir-fry 1 minute. Add sauce mixture and chili oil. Cook and stir until heated through and sauce begins to thicken. Serve over hot rice.
Linking to:
My Mixing Spoon: Random Recipe Roundup
Linking to:
My Mixing Spoon: Random Recipe Roundup
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