Categories: Asian, December2011, Healthy, Mushrooms, Soups
Ingredients
- 1 tsp vegetable oil
- 1 tbsp fresh ginger root , grated
- 2 medium garlic cloves , minced
- 5 cup low sodium vegetable broth
- 8 oz fresh portobello mushroom , sliced
- 1 1/2 tbsp rice vinegar
- 2 tsp sesame oil
- 1 pinch salt (to taste)
- 2 tbsp fresh chopped green onion
Directions
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1 In wok or medium saucepan, heat vegetable oil over medium high.
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2 Add ginger and garlic. Stir fry 30 seconds.
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3 Lower heat to medium. Add mushrooms. Stir fry 2 minutes.
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4 Add broth. Bring to boil. Reduce heat, cover and simmer 10 minutes.
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5 Add rice wine and sesame oil. Stir well. Season to taste with salt.
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6 Garnish with green onions. Serve.