Thai stir-fried squash and mushrooms

[Guest guest]

Serve this with Fresh Jasmine Rice.

 

Ingredients:

 

2/3 lb bite-sized pieces of peeled squash (can be any variety)

2 shiitake mushrooms, seasoned (see below)

6 ounces canned rice straw mushroom, sliced

1 fresh Thai chile pepper, sliced

1/2 cup fresh sweet basil leaves (or mint leaves)

1 teaspoon sugar

2 tablespoons light soy sauce

1/4 cup water

2 tablespoons cooking oil

 

Method:

 

Heat the oil in a wok then stir-fry the squash and at the same time

add a bit of water. When the squash is cooked, add the sugar and soy

sauce, continue to stir. Add the seasoned shiitake mushrooms, rice-

straw mushrooms and the chile, and stir-fry until everything is done.

Serve on a plate garnished with the basil or mint leaves.

 

Seasoned Shiitake Mushrooms

 

Begin with 20 dried shiitakes and let them soak overnight in water to

soften them up. Squeeze the water out until they're damp and set

aside both the water and the shiitakes. Heat 2 cups vegetable oil in

a wok add the mushrooms and fry until fragrant. Remove all but about

two tablespoons of the oil. Add 3/4 cup light soy sauce, 3

tablespoons sugar, and one cup of the water in which the mushooms

were soaked. Stir-fry until almost all of the water has evaporated,

and remove from heat.

 

 

BON APPETIT !!!

 

WIth Love

M B

hugss

 

GOD BLESS !!!

 

Hope everyone is enjoying their weekend.