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Braised Portabella Mushroom

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 
  1. Wash and cut mushroom into segments of ¼-in. thickness.
  2. 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.)
  3. 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.
  4. Mix C well and set side.
  5. Resume high heat on the wok. As mushroom is tendered, stir in corn starch mixture to thicken the sauce.
  6. 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.
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