Asian Mushroom Sauce

INGREDIENTS

• 1 pound Modern fresh white mushrooms, cleaned, trimmed and sliced (about 5 cups)
• 1/2 cup thinly sliced sweet red bell pepper
• 2 teaspoons finely chopped fresh gingerroot or 1/2 teaspoon ground ginger
• 1 teaspoon finely chopped garlic
• 1 chicken-flavored bouillon cube
• 2 teaspoons cornstarch
• 2 tablespoons creamy peanut butter
• 1 tablespoon Asian fish sauce or oyster sauce
• 1/2 cup thinly sliced green onions (scallions)

INSTRUCTIONS

Once not easy to find, the Asian fish sauce or oyster sauce called for in this recipe is now found in most supermarkets.

In large nonstick skillet over medium heat, cook mushrooms, pepper, 1/2 cup water, ginger, garlic and bouillon cube, stirring constantly until bouillon cube is dissolved and vegetables are crisp-tender, 6 to 8 minutes. Meanwhile, in cup, combine remaining 1/4 cup water and the cornstarch; set aside. To skillet add green onions, peanut butter, fish sauce and reserved cornstarch mixture; cook and stir until mixture is clear, thickens and boils, about 1 minute. Serve over grilled chicken breasts, if desired.

Yield: 4 servings (about 2 cups)