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   MSGID: 34826.fidonet_cooking@1:105/500 2d73d909   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Udon Shiitake Stir Fry With Sake And Ginger   
    Categories: Japanese, Pasta   
         Yield: 4 Servings   
       
        12 oz Udon noodles   
         2 tb Toasted sesame oil   
         3 tb Sake   
         3 tb Low-sodium tamari   
         1 tb Brown rice syrup or   
              - agave nectar   
         1 tb Neutral vegetable oil   
         2    Shallots; finely chopped   
         8 oz Fresh shiitake mushrooms;   
              - stems removed &   
              - caps thinly sliced   
         1 tb Fresh ginger; minced   
       
     I like to precede this dish with an appetizer of edamame, fresh   
     soybeans in the pod. Frozen edamame can be found in Asian markets and   
     some supermarkets.   
        
     Cook the udon noodles according to the package directions. Drain and   
     place in a medium-sized bowl. Add the sesame oil and toss to combine.   
     Set aside.   
        
     In a small bowl, combine the sake, tamari, and brown rice syrup and   
     stir until well blended. Set aside.   
        
     Heat the oil in a large skillet or wok over medium-high heat. Add the   
     shallots, mushrooms, and ginger, and stir-fry until the mushrooms are   
     tender, about 3 minutes.   
        
     Stir in the sake mixture and udon noodles and cook, stirring, until   
     heated through, 3 to 5 minutes. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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