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Asian-Scented Broth with Mushrooms Recipe
1 teaspoon vegetable oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced
5 cups unsalted, defatted vegetable or chicken broth
1 1/2 cups sliced exotic mushrooms (such as shiitake or portobella)
1 1/2 tablespoons rice wine vinegar
2 teaspoons sesame oil
salt, to taste
2 tablespoons chopped green onions
Heat oil in a saucepan over medium-high heat.
Add ginger and garlic; stir-fry about 30 seconds.
Reduce temperature to medium and add mushrooms; stir-fry for 2 min.
Add broth, bring to a boil; cover and cook for 10 min.
Add rice wine and sesame oil; stir well.
Season to taste with salt and serve garnished with chopped green onions.
Makes 4 servings.
Calories: 57, Protein: 4 g, Fat: 3 g, Saturated Fat: less than 1 g, Cholesterol: 0 mg, Carbohydrate: 2 g, Dietary Fibre: less than 1 g
Sodium: 80 mg.
Points 1.
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