Twin Delight

 
2 T. safflower oil
2 T. ginger, minced
1 T. garlic, minced
1 cup green onions, thinly sliced
1/2 cup celery, finely diced
8 oz. enoki mushrooms, washed, and ends trimmed
8 oz. shiitake mushrooms, washed, ends trimmed, and sliced
2 T. tamari or soy sauce
1 T. balsamic vinegar
1 T. toasted sesame oil
2 T. water
1 t. cornstarch or arrowroot
salt and pepper, to taste
 

In a wok or large non-stick skillet, heat the safflower oil, and when hot, stir-fry the ginger and garlic in the oil for 1 minute or until fragrant. Add the green onions and celery, and stir-fry an additional 2 minutes. Add both types of mushrooms and stir-fry for 2-3 minutes to soften the mushrooms. Add the tamari, balsamic vinegar, and toasted sesame oil, and continue to stir-fry an additional 1 minute. In a small bowl, stir together the water and cornstarch, then add the mixture to the wok and continue to stir-fry until the sauce has thickened slightly. Season the Twin Delight with salt and pepper to taste. Transfer to a large platter or bowl for service.

Serves 4-6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett