1 tsp vegetable oil
1 tbsp fresh ginger root , grated
2medium garlic cloves , minced
5 cup low sodium vegetable broth
8 oz fresh portobello mushroom , sliced
1 1/2 tbsp rice vinegar
2 tsp sesame oil
1 pinch salt (to taste)
2 tbsp fresh chopped green onion
1 In wok or medium saucepan, heat vegetable oil over medium high.
2 Add ginger and garlic. Stir fry 30 seconds.
3 Lower heat to medium. Add mushrooms. Stir fry 2 minutes.
4 Add broth. Bring to boil. Reduce heat, cover and simmer 10 minutes.
5 Add rice wine and sesame oil. Stir well. Season to taste with salt.
6 Garnish with green onions. Serve.
Makes 6 servings
Serving Size: 1 cup
Amount Per Serving
Total Carbs 5 g
1/2 Fat, 1/2 Vegetable