Recipe

Asian Vegetable Sauce Recipe

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Ingredients

Directions

Step #1 1 lb mushrooms -- large ones 2 TB canola oil 3 lg garlic cloves -- peeled and : minced 2 TB ginger -- peeled & minced : fresh 3/4 c red bell pepper -- finely : sliced (1 : md pepper) : I stalk bok choy -- sliced : (1/2 c) 1 ts sesame oil 1 TB tamari -- or soy sauce 1/2 ts salt 1/2 c fresh bread crumbs 1/4 ts chili paste with garlic 3 scallions -- thinly sliced 1 TB fresh lemon juice Preheat the oven to 375 F degrees.
Step #2 Grease a baking pan.
Step #3 Pull the stems from the mushroom caps & chop them finelv.
Step #4 Place the caps in the prepared baking pan.
Step #5 Heat the canola oil in a skillet over med-heat/flame.
Step #6 Saute' the garlic ginger.
Step #7 & red bell pepper just until tender, about 3 mins.
Step #8 (Stir in a tbsp or two of water if the ginger begins to stick.
Step #9 ) stir in the the sliced mushroom stems & the bok choy.
Step #10 cook this until the mushrooms are tender & the liquid has evaporated, about 5 mins more.
Step #11 Remove the pan from the heat, & stir in the the sesame oil, chili paste, bread crumbs, scallions, tamari salt, & lemon juice.
Step #12 Using a tsp, stuff the mushroom caps with the filling.
Step #13 Bake for 20 to 25 mins, until the caps are tender.
Step #14 Serve as soon as possible.
Step #15 Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from the author of Horn of the Moon cookbook Adapted for Mastercook software by Brenda Adams adamsfmle@sprintmail.
Step #16 com.
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