Empty My Fridge
Asian at Home
Ingredientes
- Enoki mushroom10 oz
- Chili oil3 colheres de sopa
- Molho shoyu1 colher de sopa
- Chili flake · flakes1 colher de sopa
- Sugar1 colher de sopa
- Chicken1 colher de sopa
- Garlic · chopped1 colher de sopa
- Scallion · chopped1 colher de sopa
- Sesame seed
Modo de preparo
- Heat a large skillet over medium heat (medium-high if using regular cooking oil). Spread the mushrooms in a single layer and cook for about 3 minutes, until the bottoms turn golden brown.
- In a bowl, mix the soy sauce, gochugaru, your chosen sweetener, Korean fire chicken sauce, garlic, green onions and water.
- Flip the mushrooms and spoon half the sauce over them. Cook for 4 to 5 minutes.
- Flip them again, spoon over the rest of the sauce, and cook for about 3 to 4 minutes, until the sauce has reduced.
- Move the mushrooms to a serving bowl and top with green onions, sesame seeds and extra chili oil if you like.
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O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.