Sweet and Sour Mushrooms
While these are wonderful with pork, I also think they go very well
with a vegetable frittata or with individual Spanish omelets for a
special Sunday brunch.
Makes 6 servings
¼ cup mild vegetable oil, preferably peanut
1 small green bell pepper. Seeded and sliced
1 pound fresh shiitake mushrooms (stems discarded), caps cut into large
pieces
1 bunch (6 to 8) green onions (scallions), white and light green parts
only, cut into ¼ inch pieces
3 tablespoons white wine vinegar
2 tablespoons sugar
2 tablespoons well-flavored chicken stock
1 teaspoon cornstarch
Salt and freshly ground black pepper to taste
Heat the oil in a wok over high heat. Add the bell pepper and cook,
stirring, for 3 to 4 minutes. Stir in the mushrooms and cook, stirring,
until golden, 4 to 5 minutes. Add the green onions and cook, stirring
or tossing to keep them from burning, until tender but not dark, about
2 minutes longer.
In a small bowl, mix together the vinegar, sugar, chicken stock, and
cornstarch. Stir this mixture into the mushrooms and cook, stirring,
until the sauce is thickened and the mushrooms are coated, 1 to 2
minutes, season with salt and pepper. Serve this simple sweet and sour
mushrooms cooking recipes hot, or at room temperature.
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