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Mushrooms make light meal

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Published September 8, 2004

Here's a tasty, but low-calorie dinner suggestion from the Mushroom Information Center.

In a small bowl, combine 1/4 cup teriyaki sauce, 1 teaspoon cornstarch, 1 teaspoon ground ginger and 1/2 cup water. Set aside.

In a large skillet over medium-high heat, heat 2 teaspoons of vegetable oil.

Add 4 1/2 cups of sliced white mushrooms and 1 1/2 cups fresh, sliced shiitake mushrooms with the stems removed.

Cook and stir until the mushrooms release their liquid, about 3 minutes.

Add 1 large, sliced bell pepper, 4 chopped green onions, 2 teaspoons of minced garlic; cook and stir until mushroom liquid evaporates and garlic browns. Add 1 1/2 cups of cooked chicken, cut into thin strips.

Stir teriyaki mixture and add to the skillet. Cook and stir until slightly thickened, about 2 minutes.

Arrange 4 Chinese cabbage or bok choy leaves on 4 plates. Spoon mushroom-chicken mixture onto top, dividing equally.

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