| Ingredients A |
|
 |
| 3 |
|
Portabella Mushroom (large) |
| 1 |
Pkg. |
Yam Cake** |
| |
|
|
| Ingredients B |
|
| 1 |
Tbs. |
Oil |
| 2 |
Sprigs |
Green Onion (cut in 1-in. segments) |
| 1 |
tsp. |
Minced Garlic |
| 2 |
Tbs. |
Red Wine
|
| 2 |
Tbs. |
Soy Sauce |
| 1 |
Tbs. |
Sugar |
| |
|
|
| Ingredients C |
|
| 1 |
tsp. |
Corn Starch |
| 1 |
Tbs. |
Water |
| |
|
|
- Wash and cut mushroom into segments of ¼-in. thickness.
- Cut yam cake also into ¼-in thickness. Lay each slice of yam cake lengthwise on the cutting board, and slice the center of each piece with a knife without cutting it in half. Then twisting the cake by inserting top portion of the cut-yam cake into the cut in the center. (Twisting yam cake is optional, will not alter taste.)
- Add Oil to wok. Using high heat stir in green onion, garlic, and mushroom. Add in red wine and sauté mushroom for a minute or so, then add yam cake and the remaining ingredients B. Cover and simmer for 3-5 minutes in medium heat.
- Mix C well and set side.
- Resume high heat on the wok. As mushroom is tendered, stir in corn starch mixture to thicken the sauce.
- Remove from heat and serve.
**Yam Cake can be purchased in any Asian supermarket. It is usually located near tofu in the refrigerator section. It is jello-like texture, in either white color or dark-gray with black specks.