vrijdag 19 december 2008

Tangy Yunnan Mushrooms


2 bags Chinese Breakfast Tea
1 tsp. orange rind
1/2 cup water
1/2 tsp. cornstarch
1/2 tsp. vinegar
3/4 tsp. sugar
pinch of salt & chili flakes
5 cups sliced mushrooms
1/8 cup finely chopped green onions
1 tbsp. peanut oil

In mug, pour boiling water over tea bags and orange rind.
Let sit for 5 minutes.
Squeeze out bags.
Mix in cornstarch, vinegar, sugar, salt, and chili flakes.
Saute mushrooms in oil in frying pan until lightly browned.
Stir in green onions.
Pour in tea mixture and simmer until sauce thickens.

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