Sour and Spicy Shrooms (Mushroom Sisig)
Sisig (SEE-sig) is traditionally made with chopped pig’s face and served on a sizzling hot platter. The mushrooms here mimic the chewy-meaty quality of pork and don’t take nearly as long to prepare. You still get all the salty, tangy, and spicy flavors. And no face gets chopped!
INGRIDIENT
DIRECTION
Step: 1
Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and white parts of green onions; cook and stir until softened, about 3 minutes. Stir in chiles and mushrooms; cook, stirring, until tender and excess liquid evaporates, 5 to 8 minutes. Add soy sauce and calamansi juice; cook, stirring, until reduced to a glaze consistency, 5 to 7 minutes. Taste and add more soy sauce or calamansi juice to reach desired tanginess and saltiness.
Step: 2
Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.
NUTRITION FACT
Per Serving: 127 calories; protein 4.8g; carbohydrates 13.1g; fat 6.5g; cholesterol 3.7mg; sodium 957.1mg.
The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.
One make sure is also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .
