Ingredients
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1 teaspoon vegetable oil
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2 medium garlic cloves, minced
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5 cups fat free low-sodium beef broth (or vegetable)
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1 1/2 cups mushrooms, fresh, sliced (shiitake or portabello)
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1 1/2 tablespoons rice vinegar
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2 teaspoons sesame oil
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1 pinch salt (to taste)
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2 tablespoons green onions, fresh chopped
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1 tablespoon fresh gingerroot, grated
Instructions
- Heat vegetable oil in a saucepan over medium-high heat.
- Add ginger and garlic; stir-frying for around 30 seconds.
- Lower heat to medium and add mushrooms; stir-fry for 2 minute.
- Pour in the broth, bring to a boil; cover and cook for 10 minute.
- Add rice wine and sesame oil; stir well. Season to taste with salt.