|Stir-Fried Lettuce, Mushrooms, & Steamers|
When cooking with white or baby bella mushrooms in such a dish as this the liquid will come out quite a bit especially after cooking. For the steamers (or clams) I steamed them for 5 minutes. Once cooled enough to handle I removed and discarded the outer black covering. I then dipped them all in a little of their broth to remove any sand/mud. I like to save the rest of the broth for cooking later. Check out my Linguine and Steamers post for more information on how to clean them.
Happy Independence Day!
|healthy lettuce from Jim & Karen's garden|
(photo courtesy of Karen)
2 Tbsp olive oil
1 garlic cloves, smashed, peeled and chopped
1 bunch scallion (green part only), washed, cut into 1 inch lengths
2 containers (12 oz total) of baby bella mushrooms, trimmed the ends, halved
2 Tbsp of clam stock
1 head of lettuce, washed, cut into 2 inch lengths
About 2 lbs steamers, washed, steamed and removed the outer skin
About 1 Tbsp of oyster sauce
A few drizzles of fish sauce
A few pinches of sugar
1 Tbsp of cornstarch mix with 2 Tbsp of clam stock
1) Heat a pan over medium high heat. Add oil, garlic and scallions. Saute about a minute.
2) Add mushrooms and clam stock. Saute about 2-3 minutes.
3) Add lettuce and steamers. Saute until the lettuce is wilted.
4) Season with oyster sauce, fish sauce, and sugar. Stir in cornstarch mixture to thicken. Turn off heat.
|Portsmouth, NH celebrated 4th of July|
with a spectacular fireworks on the 3rd (2016)