Ginger Mushrooms
Serve over or with a side of white rice if desired.

Servings: 4

• 2 tablespoons peanut oil
• 1 1/2 pounds white button mushrooms, sliced in thick slices
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon fresh ginger, minced very fine
• 2 tablespoons rice wine vinegar
• 1 teaspoon sugar (or to taste)
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon toasted sesame oil
• 2 green onions with tops, sliced very thin

Heat 1 tablespoon of the peanut oil in a large nonstick skillet over medium high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms release liquid, about 5 minutes. Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.

Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the sesame oil. Move to a serving dish, sprinkle with the scallions, and serve. Serve over white rice if desired.

COOKS NOTE: You can also use asparagus or Japanese eggplant instead of the mushrooms for a completely different dish.

Per Serving: 137 Calories; 10g Fat (57.3% calories from fat); 2g Saturated Fat; 4g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 311mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fat; 0 Other Carbohydrates.

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