Ginger-Lemongrass Portobello Mushroom Caps Recipe

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Nutrition per serving    (USDA % daily values)
CAL
802
FAT
110%
CHOL
0%
SOD
44%

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Ingredients for 6 servings

Coconut Rice cakes, recipe follows

2 stalks celery, julienne

1 (16-ounce) can diced tomatoes

1 pinch dried chile flakes, crushed

1 teaspoon black bean garlic sauce

1 1/2 teaspoon chopped garlic

3/4 cup sugar

Sweet and Sour Tomato Jam, recipe follows

2 green onions, blanched in boiling water for 15 seconds and cooled

2 tablespoons olive oil

1/2 teaspoon crushed red chile flakes

Ginger-Lemongrass Puree, recipe follows

1 1/4 cups cilantro

1 teaspoon black sesame seeds

2 tablespoons hoisin sauce

1 pinch kosher salt and pepper

2 teaspoons minced fresh ginger

2 cups rice

3 tablespoons chopped ginger

3 tablespoons mirin rice wine

1/4 teaspoon black pepper

2 tablespoons honey

3/4 teaspoon kosher salt

1/2 teaspoon sesame oil

1 teaspoon dried chile flakes, crushed

2 tablespoons lemon juice

1 teaspoon lemon juice

1/2 cup lemongrass, whites only, roughly chopped

2 serrano chiles

1 tablespoon chopped shallots

1/2 red onion, julienne

1/4 cup sweet coconut flakes, dried, plus 1/4 cup sweet coconut flakes, dried

3/4 cup water

2 tablespoons rice vinegar

1/2 jalapeno pepper

1 1/2 teaspoons lime juice

3/4 teaspoon freshly ground black pepper

36 asparagus

1 carrot, julienne

6 portobello mushrooms, stems and gills removed

Cilantro Pesto, recipe follows

Asian Baste, recipe follows

1 teaspoon white sesame seeds

1/2 teaspoon chopped garlic

1/3 cup olive oil

3 tablespoons rice vinegar

1 (14-ounce) can coconut milk

1 1/2 teaspoons minced fresh garlic

1/4 teaspoon kosher salt

1 tablespoon soy sauce

2 cups water

1 leek, julienne

1/2 yellow onion

1 tablespoon chopped ginger

2 1/2 teaspoons chopped ginger

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