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Caribbean Shiitake


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  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons cornstarch
  • 1/2 cup medium-sliced scallions white part only
  • 4 garlic cloves thinly sliced
  • 1 tablespoon olive oil
  • 18 medium to large fresh shiitake caps stems removed
  • 1/2 cup cubed fresh pineapple
  • 1/2 large red bell pepper cored, and cut into 1/4" slices
  • 1/2 cup cubed cooked green banana or plantain
  • 1/2 cup coarsely-chopped fresh cilantro - (firmly packed)


Servings 4


Step 1

Combine the soy sauce, brown sugar, vinegar, cayenne pepper, 1/2 cup cold water, and the cornstarch in a small bowl and set aside.

Saute the scallions and garlic over medium heat in the olive oil in a large saute pan for 30 seconds. Add the shiitake and continue to saute for 2 minutes. If the shiitake do no give off any liquid, add about 2 tablespoons water. Stir in the pineapple, red pepper, and banana or plantain. Cover and simmer for 5 minutes.

Add the cilantro and soy sauce mixture slowly while stirring. Heat until the dish is lightly thickened add a little more water if too thick. Serve immediately.

This recipe yields 4 servings.

Suggested wine: Sweet or semisweet Parker Riesling

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