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plaintain-mushroom-sweet-potato-stew recipe

Date: Wed, 22 Sep 1999 17:39:42 -0400
From: "J. Lamar Freed" (jlfreed@philly.infi.net)
Message-Id: (37E94C9D.1ED43A6F@philly.infi.net)

Spicy Plaintain and Mushroom stew with sweet potatoes

2-4 ripe plaintains, cubed
2 medium size sweet potatoes or yams cut into 1 inch pieces
5-7 ozs of dried mushrooms of your choice
tofu (optional)
sun dried tomatos (optional)
One small onion
One small dried pepper
Garlic to taste
salt to taste
Tablespoon cornstarch
2 tablespoons vineger (optional)
2 tablespoons brown sugar (optional)

    Soak the mushrooms and pepper together in two cups warm water.  Cut
the yams and plaintains into roughly inch square pieces.  After half an
hour, remove the pepper, seed and mince. Chop the onion.  Use less then
the whole pepper if it is a very hot variety.  Drain the mushrooms,
strain the liquid and reserve.

    Spray a wok or large frying pan with Pam.  Stir fry the chopped
onion, add garlic to taste and toaste.  Toss in the sweet potatoes.  Add
the researved liquid and simmer 15--20 minutes until tender.  Add
mushrooms and bring to a boil.  Add salt, and optional dried tomatos and
tofu.  Stir cornstarch into a bit of water, add to mixture to obtain
desired consistancy of gravy.  Serve over rice, noodles, or alone.

kwvegan vegan