Mushroom Sauté.


500 ml (2 cups) fresh shiitake mushrooms and/or various mixed mushrooms sliced thickly 5 mm (1/4 in)
2 tbsp chicken or vegetable broth
1 tbsp minced fresh ginger
2 medium cloves garlic, chopped
240 ml (1 cup) coarsely chopped scallion
2 tbsp soy sauce
salt and white pepper to taste


Simmer ginger, garlic, mushrooms, and scallions in broth for about 3 minutes on medium high heat. Season with soy sauce, salt, and pepper.