Oriental Vegetables Kabuki
|Fresh mushrooms/1 can of 8-ounce sliced mushrooms||1⁄2 Pound|
|White onions||1⁄2 Pound|
|Zucchini squash||1⁄2 Pound (2 Or 3 Zucchini)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Soy sauce||3 Tablespoon|
|Deveined shrimp||1⁄2 Pound, cleaned|
Wipe mushrooms with a damp cloth.
If they are very dirty, rinse in a colander under cold running water.
Dry thoroughly on paper towels.
Slice fine, lengthwise.
Peel onions and slice into fine rings.
Wash zucchini and cut into very narrow strips, lengthwise.
In a large skillet, heat the olive oil over medium heat and toss in the vegetables.
Using a pancake turner, constantly toss the mixture.
Add salt, pepper and sugar and continue cooking for 15 minutes.
Add soy sauce and cook 5 minutes longer.
Serve alone as a vegetable or over cooked rice for a main dish.
For a fancier entree, add 1/2 pound cleaned, deveined shrimp during the last 5 minutes of cooking.