PORTABELLA CRIMINI STIR FRY
1 1/2 lbs. Portabella (double amount if desired)
1 t. fresh ground ginger
2 green peppers
2 T. soy sauce
2 medium onions
1/4-1/2 t. garlic powder
3 stalks celery
1/2 c. chicken stock
2 t. cornstarch mixed with 2 t. water
8 oz. crimini mushrooms, sliced, uncooked
2 oz. cooking oil
Roast Portabella 15 min. at 375 degrees. Let cool. Slice mushrooms in 1/4" strips. Slice onions from stem to bottom into strips (the length of the onion and 1/4" wide). Cut celery on 45 degree angle. Cut pepper top to bottom in 1/2" strips. Slice Crimini into 1/16" slices. Saute onions, green peppers, celery, ginger and garlic in oil until tender. Add chicken stock and soy sauce. Simmer 1 minute. Thicken with cornstarch mixture. Simmer 2-5 minutes. Add both kinds of mushrooms. Simmer 5 minutes. Serve over rice or linguine. Serves 3-4.
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