Asian Mushroom Sauce

Asian Mushroom Sauce
Asian Mushroom Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound fresh white mushrooms cleaned, trimmed, and sliced - (abt 5 cups)

  • 1/2

    cup thinly-sliced sweet red bell pepper

  • 2

    teaspoons finely-chopped fresh gingerroot (or 1/2 tspn ground ginger)

  • 1

    teaspoon finely-chopped garlic

  • 1

    chicken-flavored bouillon cube

  • 2

    teaspoons cornstarch

  • 2

    tablespoons creamy peanut butter

  • 1

    tablespoon Asian fish sauce or oyster sauce

  • 1/2

    cup thinly-sliced green onions (scallions)

Directions

In large nonstick skillet over medium heat, cook mushrooms, pepper, 1/2 cup water, ginger, garlic and bouillon cube, stirring constantly until bouillon cube is dissolved and vegetables are crisp-tender, 6 to 8 minutes. Meanwhile, in cup, combine remaining 1/4 cup water and the cornstarch; set aside. To skillet add green onions, peanut butter, fish sauce and reserved cornstarch mixture; cook and stir until mixture is clear, thickens and boils, about 1 minute. Serve over grilled chicken breasts, if desired. This recipe yields 4 servings (about 2 cups).

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