Pan-Steamed Asian Greens with Shiitake Sauce
James Carrier
Cook these pan-steamed greens and then spoon homemade shiitake mushroom sauce right over the top for an authentic Asian meal at home.
How to Make It
Step 1
1
Rinse mushrooms and place in a bowl; cover with 2 cups hot water. Let soak until soft, about 20 minutes. Lift mushrooms out and squeeze their liquid into bowl; reserve liquid. Cut off and discard tough stems from mushrooms; thinly slice caps.
Step 2
2
Carefully pour 3/4 cup of the mushroom-soaking liquid into a 1- to 2-quart pan, leaving sediment behind. Add sliced mushrooms, sherry, soy sauce, garlic, and sugar. Bring to a boil over high heat, then cover, reduce heat, and simmer until mushrooms are tender to bite, about 5 minutes.
Step 3
3
In a small bowl, mix cornstarch with 2 tablespoons water; add to mushrooms and stir until boiling.
Step 4
4
Arrange hot greens on a platter. Spoon mushroom sauce in a band over the top.
Ingredients
1 ounce dried shiitake mushrooms
1/4 cup dry sherry
2 tablespoons soy sauce
1 tablespoon minced garlic
2 teaspoons sugar
2 teaspoons cornstarch
Directions
Step 1
1
Rinse mushrooms and place in a bowl; cover with 2 cups hot water. Let soak until soft, about 20 minutes. Lift mushrooms out and squeeze their liquid into bowl; reserve liquid. Cut off and discard tough stems from mushrooms; thinly slice caps.
Step 2
2
Carefully pour 3/4 cup of the mushroom-soaking liquid into a 1- to 2-quart pan, leaving sediment behind. Add sliced mushrooms, sherry, soy sauce, garlic, and sugar. Bring to a boil over high heat, then cover, reduce heat, and simmer until mushrooms are tender to bite, about 5 minutes.
Step 3
3
In a small bowl, mix cornstarch with 2 tablespoons water; add to mushrooms and stir until boiling.
Step 4
4
Arrange hot greens on a platter. Spoon mushroom sauce in a band over the top.
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