
1. In a large skillet heat butter over medium-high heat. Add green onions, cilantro, ginger, and garlic. Cook and stir for 1 minute.
2. Stir in mushrooms and soy sauce; cook for 2 minutes. Stir in coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce thickens. Remove from heat. Stir in lime juice. Serve as a side dish or over steamed green beans or hot cooked rice. Makes 6 servings.
3. *Note: To grate ginger, cut off one end of the root; peel with a vegetable peeler, moving down the root. Grate with the fine openings of a grater.
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Five Star, this is a delicious recipe I got out of BHG magazine over a year ago. I lost it and a freind suggested I go on line to find it. I am so glad I found it.
10/25/2009 10:24:25 AM Report Abuse