| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese, Condiments |
3 |
Servings |
INGREDIENTS
| 1 |
tb |
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 |
ts |
Chile and garlic paste |
| 1/4 |
c |
Rice wine vinegar |
| 2 |
tb |
Sesame oil |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
bn |
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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