a festive biscuit in the sandwich style. Wonderful for Christmas or New Year’s festivities.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon coconut oil
- 1 cup chopped red onion
- 8 cloves garlic, minced
- 2 green onions, white parts chopped and green parts thinly bias-sliced
- 4 Thai chile peppers, seeded and minced
- 1 pound fresh shiitake mushrooms, coarsely chopped
- 1 pound fresh oyster mushrooms, stemmed and sliced
- ½ cup soy sauce
- ½ cup calamansi (Philippine lime) juice
- 3 tablespoons avocado oil mayonnaise
Instructions
- 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.
- Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.
- Philippine limes (calamansi) have a juice that’s unparalleled. They taste like a cross between mandarin orange, lemon, and yuzu. At Asian markets, look for bottled unsweetened
- juice on the shelf, or frozen juice packets, often sold near banana leaves. In a pinch, substitute a half-and-half mixture of lemon and lime juice and a dash of sugar.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 957 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |