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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes. | 2. Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the sesame oil. Move to a serving dish, sprinkle with the scallions, and serve. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
white button mushroom	1 1/2	1/2	quartered	37.825	0.0	8.415	0.2125
sesame seed	1	tablespoon	toasted	85.5	3.9285	2.6715	7.2
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
rice wine vinegar	2	tablespoons		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sesame oil	1	teaspoon	toasted	39.78	0.0	0.0	4.5
scallion	2		sliced	64.0	14.68	3.66	0.38

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.