Shiitake-Ginger Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) minced ginger |
6 tablespoon(s) canola or peanut oil, divided |
2 ounce(s) shiitake mushrooms (about 6), stemmed and cut into 1/4-inch dice |
1 medium garlic clove, minced |
about 1/4 teaspoon(s) kosher salt |
about 1/4 teaspoon(s) freshly ground black pepper |
2 tablespoon(s) rice vinegar |
1 tablespoon(s) soy sauce |
1 teaspoon(s) sesame oil |
1/2 teaspoon(s) light brown sugar |
Directions:
1. Heat the ginger in 2 tablespoons of oil in a skillet over medium-high heat until it sizzles steadily and just starts to turn light brown at its edges, about 2 minutes. Add the shiitakes and garlic, sprinkle lightly with salt and pepper and cook, stirring often until the mushrooms soften completely, about 2 minutes. Remove from the heat and let cool about 2 minutes.
2. Transfer mushroom mixture to a jar or sealable container. Add remaining 4 tablespoons of oil, vinegar, soy sauce, sesame oil and brown sugar. Shake well before serving. Yield: 3/4 cup.
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