1 1/2 pounds white button mushrooms, sliced in thick slices
1 tablespoon sesame seeds, toasted
1 tablespoon fresh ginger, minced very fine
2 tablespoons rice wine vinegar
1 teaspoon sugar (or to taste)
2 tablespoons reduced sodium soy sauce
1 teaspoon toasted sesame oil
2 green onions with tops, sliced very thin
Instructions
Heat 1 tablespoon of the peanut oil in a large nonstick skillet
over medium high heat. Add the mushrooms and cook, stirring
occasionally, until the mushrooms release liquid, about 5
minutes. Increase the heat to high and cook, stirring
occasionally, until the liquid has evaporated, about 8 minutes
longer. Add the remaining peanut oil, reduce the heat to
medium and continue to cook, stirring once every minute, until
the mushrooms are dark brown, about 8 more minutes.
Add the sesame seeds and ginger and cook, stirring constantly,
until the ginger is fragrant, about 30 seconds. Add the rice
vinegar, sugar and soy sauce and cook, stirring constantly, until
the liquid has evaporated, about 30 seconds. Remove from the
heat and stir in the sesame oil. Move to a serving dish, sprinkle
with the scallions, and serve. Serve over white rice if desired.
COOKS NOTE- You can also use asparagus or Japanese eggplant
instead of the mushrooms for a completely different dish.
