| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese, Condiments | 3 | Servings | |
INGREDIENTS
| 1 | T | Sweet butter |
| 2 | Cloves garlic, minced | |
| 2 | c | Fresh shiitake mushrooms |
| sliced | ||
| 1/2 | c | Teriyaki sauce |
| 1 | c | Tomatoes, diced |
| 1/2 | c | Scallions, sliced thinly |
| 1/2 | t | Chile and garlic paste |
| 1/4 | c | Rice wine vinegar |
| 2 | T | Sesame oil |
| 1/4 | t | Freshly ground black pepper |
| 1 | Cilantro, chopped |
INSTRUCTIONS
Melt butter in a saute pan, add garlic and cook gently for 1 minutes. Add the sliced shiitake mushrooms and continue cooking over low heat until mushrooms are tender. Add the teriyaki sauce, bring to a boil quickly, and remove from heat. Allow mushrooms to cool to room temperature. In a separate bowl, combine all remaining ingredients and mix well. When mushrooms have cooled, combine with the tomato mixture. Serve at room temperature. Refrigerated, mixture will keep for several days. makes 3 cups.
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Nutrition (calculated from recipe ingredients)
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Calories: 233
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: <1mg
Sodium: 1850.8mg
Potassium: 830.5mg
Carbohydrates: 40.6g
Fiber: 4.3g
Sugar: 9.3g
Protein: 6.3g