Ginger Spiked Shiitake Sauce
Hot and spicy with fresh ginger, this bold flavored, easy-to-make pan sauce adds punch and sophistication to rice, vegetables, meats and poultry.
- 2 cups shiitake mushrooms, de-stemmed and sliced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon mirin rice wine
- 1/4 cup tamari
- 1/3 cup seasoned rice wine vinegar
- 1/4 water
- 2 teaspoons cornstarch
- 2 tablespoons water
Heat the oil over medium heat. When hot, add the shiitake mushrooms and sauté 2-3 minutes. Add the ginger and sauté 1 minute more. Add the sesame oil, mirin, tamari and rice wine vinegar, bring to a boil and reduce to a simmer for 3 minutes. In a small cup, combine the water with the cornstarch, mix well, then add to the sauce. Stir well. Reduce until the sauce coats the back of a spoon.
This sauce works well mixed with sautéed green beans, in a stir fry, with eggrolls , baked tempeh or simply spooned over steak, pork, chicken breasts, salmon fillets or Jasmine rice.
73 calories, 5 g. fat, 0 mg. cholesterol, 494 mg. sodium, 5 g. carbohydrate, 1 g. fiber, 3 g. protein