Pan-Steamed Asian Greens with Shiitake Sauce
James Carrier
Yields Makes 4 servings Prep and Cook Time 30 mins
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.

Pan-Steamed Asian Greens with Shiitake Sauce