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Simple Sweet and Sour Mushrooms Cooking Recipes

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

  • 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 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

  1. 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.

  2. 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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