Shiitake Mushroom Saute with Asian Flavors

• 2 tablespoons canola oil
• 1/2 pound shiitake mushrooms, stemmed and sliced
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 2 tablespoons ketjap manis (see p. 14), or 5 teaspoons soy sauce mixed with 1 teaspoon molasses
• Juice of 1 medium lime (about 2 tablespoons)
• 1/2 teaspoon sambal oelek (red chile paste)
• 1 teaspoon sesame oil
• 1 small carrot, peeled and cut into matchsticks
• 1/2 medium red onion, thinly sliced
• 4 scallions, thinly sliced on the diagonal
• 1/2 bunch cilantro, cleaned and chopped, optional
• Salt, optional

1. Heat 1 tablespoon canola oil in a medium skillet over high heat until hot but not smoking.
2. Add the mushrooms and stir, then lower the heat to medium-high and cook for 45 minutes.
3. When the mushrooms are lightly browned and crisp, stir in the ginger and garlic and cook 1 more minute.
4. Scrape the mushrooms into a bowl and stir in the ketjap manis, lime juice, sambal oelek, sesame oil, and remaining canola.
5. Stir to combine, then add carrot, onion, scallions, and cilantro.
6. The saute should be moist and well seasoned.
7. Add a little salt, if desired, and adjust the flavor to taste with more sesame oil, ketjap manis, or sambal oelek.
8. Serve warm or at room temperature.

canola oil, shiitake mushrooms, ginger, garlic, ketjap manis, lime, sambal oelek, sesame oil, carrot, red onion, scallions, cilantro, salt

Taken from www.epicurious.com/recipes/food/views/shiitake-mushroom-saute-with-asian-flavors-383544 (may not work)