| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Rice Vinegar |
| 2 |
tb |
Low-Sodium Soy Sauce |
| 1 |
tb |
Brown Sugar |
| 1 1/2 |
ts |
Dark Sesame Oil |
| 1/2 |
ts |
Ground Ginger |
| 1/8 |
ts |
Ground Red Pepper |
|
|
Vegetable Cooking Spray |
| 2 |
c |
Shitake Mushrooms; Sliced |
| 4 |
md |
Green Tomatoes; Peeled And Wedged |
| 1 |
md |
Red Onions; Cut Into 8 Wedges |
INSTRUCTIONS
Combine first 6 ingredients; stir well. Place a wok or large nonstick
skillet coated with cooking spray over medium-high heat until hot. Add
mushrooms; stir fry 2 minutes. Remove from pan; set aside. Recoat skillet
with cooking spray. Add tomatoes; stir fry 3 minutes. Remove from pan; set
aside. Recoat skillet with cooking spray. Add onions; stir-fry 2 minutes.
Return mushrooms and tomatoes to pan. Add vinegar mixture. Bring to a boil,
and cook 30 seconds, stirring constantly.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jun 05,
1999, converted by MM_Buster v2.0l.
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