About
This super easy side dish is full of flavor. To maintain a keto diet, this recipe veers from the typical sweet and sour sauce you get in your Chinese takeout. This sauce is tangy, salty, nutty, and lightly sweetened. It won’t outshine your main course!
Ingredients
- 3 ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
- 4 ounce sliced shitake mushrooms by wegmans
- 3 teaspoon ketchup
- 1 tablespoon rice vinegar
- 2 teaspoon soy sauce
- ½ teaspoon garlic, fresh
- ⅛ teaspoon salt
- ¼ teaspoon stevia in the raw, bakers bag
- ¼ teaspoon baking aids xanthan gum by bob's red mill
- 1 tablespoon olive oil
- ¼ cup beef broth
Instructions
- Chop both the cremini and shitake mushrooms. Toss them together so they’re well mixed.
- Whisk together all remaining ingredients in a bowl to make the sauce.
- Combine both mushrooms and sauce in a pot over medium heat and place a lid on. Let the mushrooms cook down for about 2 minutes. Remove the lid and cook the mushrooms until the liquid evaporates and you are left with browned, saucy, slightly sticky mushrooms.
Nutrition Facts
- Servings: 2
- Calories: 106.1kcal/444.0kJ (per serving)
- Fat: 6.8g (per serving)
- Carbs: 8.2g (per serving)
- Protein: 3.6g (per serving)
