Ginger Spiked Shiitake Sauce

2 cups shiitake mushrooms, de-stemmed and sliced
2 tablespoons fresh ginger, minced
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon mirin rice wine
1/4 cup tamari
1/3 cup seasoned rice wine vinegar
1/4 water
2 teaspoons cornstarch
2 tablespoons water

Heat the oil over medium heat. When hot, add the shiitake mushrooms and sauté 2-3 minutes. Add the ginger and sauté 1 minute more. Add the sesame oil, mirin, tamari and rice wine vinegar, bring to a boil and reduce to a simmer for 3 minutes. In a small cup, combine the water with the cornstarch, mix well, then add to the sauce. Stir well. Reduce until the sauce coats the back of a spoon.

Serving Suggestion
This sauce works well mixed with sautéed green beans, in a stir fry, with eggrolls , baked tempeh or simply spooned over steak, pork, chicken breasts, salmon fillets or Jasmine rice

From ncga.org