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Ingredients
- 12 to 14 ozs. shiitake mushrooms
- 5 scallions
- 4 1/2 T. canola or veggie oil
- 3 T. chopped shallots
- 6 T. chopped water chestnuts
- 3 T. toasted pine nuts
- 1 T chopped garlic
- 1/4 t. hot red-pepper flakes
- 1 1/2 t soy sauce
- 1 1/2 t rice vinegar
- 1/2 t kosher salt (more if desired)
- 3 T chopped cilantro
- 12-16 small romaine lettuce leaves
Preparation
Step 1
Twist off and discard stems from mushrooms. Gently wipe caps clean with a dampened paper towel. Pat dry and chop. Cut off and discard root ends and all but 2 inches of green stems of scallions. Heat oil in heavy skillet over med/high heat and add mushrooms and shallots. Stir constantly for 4-5 minutes until softened. Add scallions, water chestnuts, pine nuts, garlic and hot red pepper flakes and saute stirring 2 more minutes. Remove from heat and stir in soy sauce and rice wine.
Season with 1/2 t salt then taste and add more if needed. To serve, stir cilantro into warm mushroom and mound mixture into a small serving bowl.