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2 tb Soy sauce
1 ts Brown sugar
2 ts White wine vinegar
1/4 ts Cayenne pepper
2 ts Cornstarch
1/2 c Med-sliced scallions white part only
4 Garlic clove(s) thinly sliced
1 tb Olive oil
18 md (to large) shiitake caps stems removed
1/2 c Cubed pineapple
1/2 lg Red bell pepper, cored cut into 1/4" slices
1/2 c Cubed cooked plantain or green banana
1/2 c Cilantro, firmly packed coarsely chopped
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 not give off any liquid, add a bout 2 tbs water. Stir in the pineapple, red pepper, and banana or plantain. Cover and simmer for 5 min.
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.
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