1. Soak dried shiitake mushrooms in one cup of water for 1-2 hours or until soft. Save the water. Finely dice the mushrooms. 2. In a skillet, heat sesame seed oil and sauté minced ginger and garlic. Add carrots and sauté. Add mushrooms and peas and sauté. 3. Add diced tofu and 1 cup water used for soaking mushrooms. 4. Add salt, tamari, and 1 - 2 tsp chili paste (depending on how spicy you want). Cook until everything is heated through. 5. In a small bowl, dissolve potato starch in 2 Tbsp water. Lower the heat and add the mixture. Stir until the liquid gets thick. Turn off the heat. 6. Transfer the dish to plates and sprinkle sliced green onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
