Sauté Shiitake with Green Garlic


3 oz. dried shiitake mushroom rehydrated in enough water to cover

˝ T. minced garlic

2 T. soy sauce

˝ T. cornstarch

1 T. cooking wine

4 green garlic sliced into 1 in. pieces, separate the stem with the leaves (overgrown scallions also work well)

3 T. mushroom water

2 T. vegetable oil


1 T. sugar


Squeeze out the water from the mushroom and cut into ˝ in. strips. Reserve the mushroom water. In a bowl, combine mushrooms, 1 T. soy sauce, the cooking wine, 1 T. mushroom water, minced garlic, ˝ T. sugar, and cornstarch. Mix well.


Heat the wok to medium high, add the oil; stir-fry the stems of the green garlic for 1 min. Then, put mushroom into wok and stir-fry for another 2 min. In a little bowl, stir the remaining 1 T. soy sauce, 2 T. mushroom water, and ˝ T. sugar. Pour into wok. Add the leaves of the green garlic and stir quickly. Remove onto a plate and serve immediately.

Serves 6 side portions