Fresh Shiitake Sauce

1 pound fresh shiitake mushrooms
2 tablespoons salad oil
2 tablespoons minced fresh ginger
3 cups regular-strength chicken or beef broth
1 tablespoon cornstarch
1 tablespoon water

Cut off and discard the tough stems from the mushrooms.  Rinse and drain caps, then cut into 1/4-inch-wide slices.

In a 10- to 12-inch frying pan combine mushrooms, oil, and ginger.  Stir often on medium-high heat until mushrooms are lightly browned, about 10 minutes.
Pour chicken broth into pan.  Boil, stirring often, on high heat until sauce is reduced to 2 cups, 15 to 20 minutes.  If made ahead, cover and chill up until next day.  Dissolve the cornstarch in the water;  stir into the sauce.  Stir on high heat until boiling.  Makes about 2 cups.

Comments:  This goes with the Flank Steak with Shiitake Sauce recipe, but is a good sauce for other meats also.

Nutrition Information:

Source:  Sunset, May 1990