Recipe Archives->Vegetables->Glazed Mushrooms

 
Soy Glazed Mushrooms With Smoked Five Spice Shrimp
Makes 4 servings.
 
1/3 cup water
3 tablespoons soy sauce, preferably reduced-sodium
2 teaspoons sugar
1 1/2 teaspoons cornstarch
2 tablespoons peanut or vegetable oil
2 garlic cloves, minced or pressed
1 teaspoon minced or grated ginger
4 cups mushrooms, quartered, use an assortment, such as button, shiitake,
  oyster mushrooms and enoki
2 tablespoons medium-dry sherry, chicken stock, or wine
1 pound smoked five-spice shrimp or other smoked shrimp
1/2 cup sliced water chestnuts
1 green onion, thinly sliced
 
Make the sauce by blending the water, soy sauce, sugar and cornstarch.
Set aside.  Heat a wok or large skillet over medium-high heat. Add
the oil and swirl the pan to coat the sides. Add the garlic and
ginger and saute until aromatic, about 15 seconds. Sear the mushrooms
in the hot oil until nicely browned and tender, about 4 minutes.
Add the sherry, shrimp and water chestnuts.  Stir the sauce to
thoroughly remix and pour it into the wok.  Cook, stirring constantly,
until the sauce thickens and the ingredients are evenly coated, 2
minutes more.  Transfer the shrimp mixture to a warmed serving
dish, sprinkle with the green onion and serve immediately.

Printable version: glazed-mushrooms.txt.