Best Asian Mushroom Sauce Recipes

Beef With Asian Mushroom Sauce (Crock Pot) image

Provided by Outta Here

Categories Vegetable

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 9

4 ounces sliced mushrooms
4 lbs beef tip roast
1/4 cup hoisin sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 cup beef broth
1 tablespoon cornstarch
3 tablespoons water
6 tablespoons scallions, sliced

Steps:

Put the mushrooms in your slow cooker and place the beef on top.
Spread the Hoisin Sauce over the beef, scatter the garlic and salt over it, and pour in the broth around it.
Cover the slow cooker, and cook on low for 6-8 hours (depending on how hot your crockpot gets).
Remove the beef from the slow cooker and put it on a platter. Turn cooker to high.
Mix the cornstarch with water and add to the sauce. When sauce is thickened a bit, pour the sauce into a sauce boat.
Slice the beef and serve it with the sauce, topped with the scallions.

Nutrition Facts : Calories 36.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 405.7, Carbohydrate 7.3, Fiber 0.7, Sugar 3.4, Protein 1.2

Asian Mushroom Sauce Recipe image

Provided by á-174942

Number Of Ingredients 9

1 pound fresh white mushrooms cleaned, trimmed, and sliced - (abt 5 cups)
1/2 cup thinly-sliced sweet red bell pepper
2 teaspoons finely-chopped fresh gingerroot (or 1/2 tspn ground ginger)
1 teaspoon finely-chopped garlic
1 chicken-flavored bouillon cube
2 teaspoons cornstarch
2 tablespoons creamy peanut butter
1 tablespoon Asian fish sauce or oyster sauce
1/2 cup thinly-sliced green onions (scallions)

Steps:

In large nonstick skillet over medium heat, cook mushrooms, pepper, 1/2 cup water, ginger, garlic and bouillon cube, stirring constantly until bouillon cube is dissolved and vegetables are crisp-tender, 6 to 8 minutes. Meanwhile, in cup, combine remaining 1/4 cup water and the cornstarch; set aside. To skillet add green onions, peanut butter, fish sauce and reserved cornstarch mixture; cook and stir until mixture is clear, thickens and boils, about 1 minute. Serve over grilled chicken breasts, if desired. This recipe yields 4 servings (about 2 cups).