| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Italian |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pork or turkey breast meat; skinned, boned and cut into thin strips |
| 2 |
c |
Quartered white or Golden Italian Monterey Mushrooms |
| 8 |
|
Shiitake Monterey Mushrooms; quartered |
| 1 |
sm |
Red bell pepper seeded and cut into 1-inch squares |
| 1 |
pk |
Kikkoman Stir-Fry seasoning mix combined with two tablespoons water |
| 1 |
tb |
Vegetable oil |
| 4 |
|
Whole dried red chile peppers |
| 1/4 |
c |
Sliced water chestnuts |
| 1 |
|
Green onion (including top); thinly sliced |
| 1 |
tb |
Low sodium soy sauce |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Dry sherry or Chinese rice wine |
INSTRUCTIONS
MARINADE
Combine marinade ingredients in a small bowl. Add meat, stir to coat and
set aside for 30 minutes. Place wok or wide frying pan over high heat until
hot. Add the oil, swirling to coat sides. Add chile peppers and cook,
stirring until fragrant, about 10 seconds. Add the meat and stir-fry for
about 3 minutes. Add mushrooms, bell pepper; water chestnuts and stir-fry
sauce. Stir-Fry for 3 minutes or until sauce is heated through. Garnish
with green onion slices. Serves 4.
Recipe courtesy Chef Martin Tan.
Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet
Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar
28, 1998
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