This is a tasty little combination that can be used on top of or alongside any Asian-inspired meat or fish entrée or mixed with shrimp or crabmeat to make a light and tangy starter. I love it with tuna, brushed with a little hoisin sauce, or with medallions of pork tenderloin.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat 1 tablespoon canola oil in a medium skillet over high heat until hot but not smoking. Add the mushrooms and stir, then lower the heat to medium-high and cook for 4–5 minutes. When the mushrooms are lightly browned and crisp, stir in the ginger and garlic and cook 1 more minute. Scrape the mushrooms into a bowl and stir in the ketjap manis, lime juice, sambal oelek, sesame oil, and remaining canola. Stir to combine, then add carrot, onion, scallions, and cilantro.
Step 2
The sauté should be moist and well seasoned. Add a little salt, if desired, and adjust the flavor to taste with more sesame oil, ketjap manis, or sambal oelek. Serve warm or at room temperature.
