HUNG PAO MUSHROOMS WITH UDON ENJOY DAN:

HUNG PAO MUSHROOMS WITH UDON NOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

2/3-cup vegetables broth

1/4-cup soy sauce

2 tablespoons dry cherry

1 tablespoon balsamic vinegar

2 teaspoon brown sugar

2 teaspoon cornstarch

HEAT AND STIR FRY:

1 teaspoon sesame oil

1-tablespoon grape-seed oil

1 tablespoons red curry paste

1 thumb-size fresh ginger, minced

2 cloves garlic, minced

7 baby portabella mushrooms, halved

2 carrots sliced on the bias

1/2-cup water

GARNISH:

6 scallions cut on the bias in 1-inch pikes

6 cherry tomatoes, halved

1/2-dry roasted peanuts

DIRECTIONS:

1.      Whisk all ingredients together except cornstarch.

2.      Whisk into cornstarch until dissolved; set aside.

3.      Heat the oils in wok over high–heat when sizzling.

4.      Add red curry paste and when fragrant about 1 minute.

5.      Add ginger, garlic, and sauté 30 seconds.

6.      Add mushrooms and stir-fry minute.

7.      Cover add water and steam for 1 minute, stir in sauce mixture and bring to a boil and cook I minute.

8.      Add tomatoes and scallions; garnish with dry roasted peanuts.

SESAME NOODLES:  (ON THE SIDE)

3 cups water

1        (7 Oz) package fresh udon noodles, combine water and noodles in a bowl.

2        Cover and let stand 3 minutes, drain.

STIR-FRY:

3        2 tablespoon grape-seed oil.

4        Heat a wok over high-heat add oil and stir-fry noodles for 1 minute.

5        Garnish with sesame oil, cilantro and salt and pepper.

ENJOY DAN:                                                    BON-APPETITE!!