Lunch: Shiitake and Ponzu Zucchini
Recipe by Hannah Klinger Sweet rice wine and shiitake mushrooms unite to give Shiitake and Ponzu Zucchini an earthy sweetness.
Ingredients
2 medium zucchini, sliced
1/4 cup unsalted chicken stock
1 tablespoon lower-sodium soy sauce
2 teaspoons mirin (sweet rice wine)
14 teaspoons crushed red pepper
1 (3.5-ounce) package shiitake mushroom caps, thinly sliced
2 teaspoons olive oil
1/4 cup chopped green onions
Instructions
Grill zucchini 2 minutes on each side.
Combine chicken stock, soy sauce, mirin, and crushed red pepper. Sauté shiitake mushroom caps in olive oil over medium-high heat 8 minutes. Stir in stock mixture and green onions; cook 2 minutes. Spoon mushroom mixture over zucchini.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
