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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Udon Shiitake Stir Fry With Sake And Ginger
 Categories: Japanese, Pasta
      Yield: 4 Servings
 
     12 oz Udon noodles
      2 tb Toasted sesame oil
      3 tb Sake
      3 tb Low-sodium tamari
      1 tb Brown rice syrup or
           - agave nectar
      1 tb Neutral vegetable oil
      2    Shallots; finely chopped
      8 oz Fresh shiitake mushrooms;
           - stems removed &
           - caps thinly sliced
      1 tb Fresh ginger; minced
 
  I like to precede this dish with an appetizer of edamame, fresh
  soybeans in the pod. Frozen edamame can be found in Asian markets and
  some supermarkets.
  
  Cook the udon noodles according to the package directions. Drain and
  place in a medium-sized bowl. Add the sesame oil and toss to combine.
  Set aside.
  
  In a small bowl, combine the sake, tamari, and brown rice syrup and
  stir until well blended. Set aside.
  
  Heat the oil in a large skillet or wok over medium-high heat. Add the
  shallots, mushrooms, and ginger, and stir-fry until the mushrooms are
  tender, about 3 minutes.
  
  Stir in the sake mixture and udon noodles and cook, stirring, until
  heated through, 3 to 5 minutes. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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