Monday, 9 November 2015
Pineapple and mushrooms
Encyclopaedia of Creative Cooking, a step-by-step guide to the world’s best cooking, Volume 5 Vegetables, Sydney 1979
25ml (1/8 cup)oil; 1 onion, chopped; 450g (3 cups) mushrooms, quartered; 1 clove garlic, peeled and crushed; 30ml (2 tblspn) soya sauce; 15g (1 tblspn) fresh ginger, chopped; 75ml (3/8 cup) pineapple juice; salt and pepper
1 Heat the oil in a sauté pan and shallow-fry the chopped onion until soft but not brown. Add the mushrooms. Cover with a lid and simmer for 5 minutes.
2 Liquidize together the garlic, soya sauce, ginger and pineapple juice. Add to the mushrooms and onion, season and boil for 2 minutes.
Tips: One of the features of Chinese cookery is the use of fresh ginger, which has a most distinctive flavour.