{"id":3169,"date":"2012-09-19T13:41:20","date_gmt":"2012-09-19T20:41:20","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3169"},"modified":"2012-09-19T13:41:20","modified_gmt":"2012-09-19T20:41:20","slug":"chinese-braised-mushrooms-carrots","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/chinese-braised-mushrooms-carrots\/","title":{"rendered":"Chinese Braised Mushrooms & Carrots"},"content":{"rendered":"
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I got the idea for these Chinese braised mushrooms and carrots from this black satin chicken recipe<\/a>\u00a0which is\u00a0sweet and soy saucy. \u00a0To make this dish vegetarian, I\u00a0omitted\u00a0the chicken, and used more mushrooms and carrots and added a little black bean paste. We enjoyed these braised mushrooms and carrots with brown rice and Trader Joe’s Chickenless Mandarin Orange Morsels.<\/p>\n

1\/2 tablespoon oil
\n2 carrots chopped
\n1 onion chopped in big pieces
\n1 teaspoon ginger chopped
\n3-4 cups fresh shitake mushrooms
\n1 teaspoon black bean paste (optional)
\n2 tablespoons soy sauce
\n2 tablespoons Chinese rice wine
\n1 teaspoon sesame oil
\n4 tablespoons brown sugar
\nSalt
\n2 green onions chopped<\/p>\n

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  1. Heat oil in a wok and heat on high.<\/li>\n
  2. Add carrots and stirfry until semi tender (I added a little water and covered them to steam them a little).<\/li>\n
  3. Add onions and cook for a couple of minutes stirring often.<\/li>\n
  4. Add ginger and mushrooms and cook until the mushrooms are soft and juicy.<\/li>\n
  5. Add the black bean paste, soy sauce, rice wine, a little water, sugar and salt and\u00a0cook until all the flavors meld.<\/li>\n
  6. Top with green onions.<\/li>\n<\/ol>\n
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