Pan-Steamed Asian Greens With Shiitake Sauce – a delicious recipe with shiitake mushrooms, sherry, soy sauce, garlic, sugar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Rinse mushrooms and place in a bowl; cover with 2 cups hot water. Let soak until soft, about 20 minutes. Lift mushrooms out and squeeze their liquid into bowl; reserve liquid. Cut off and discard tough stems from mushrooms; thinly slice caps.
2
Carefully pour 3/4 cup of the mushroom-soaking liquid into a 1- to 2-quart pan, leaving sediment behind. Add sliced mushrooms, sherry, soy sauce, garlic, and sugar. Bring to a boil over high heat, then cover, reduce heat, and simmer until mushrooms are tender to bite, about 5 minutes.
3
In a small bowl, mix cornstarch with 2 tablespoons water; add to mushrooms and stir until boiling.
4
Arrange hot greens on a platter. Spoon mushroom sauce in a band over the top.
30
kcal
Calories
7
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 ounce dried shiitake mushrooms, 1/4 cup dry sherry, 2 tablespoons soy sauce, 1 tablespoon minced garlic, and more.
Yes, Pan-Steamed Asian Greens With Shiitake Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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