Served as main course. Non-vegetarian dish. Speciality: Healthy, low fat, low cholesterol, low sat.fat, low calorie and reduced carbs.

Japanese

8 dried Shiitake Mushrooms

2 cups Water

1/4 cup Oil

1 medium Onion, thinly sliced

1 large Carrot, julienned

2 Celery Ribs, diagonally sliced

1/4 head White Cabbage, thinly sliced

1/2 teaspoon Salt

8 cups Vegetable Broth

1 1/2 lbs Fish, cut in cubes (I used tilapia)

4 Tablespoons Soy Sauce

2 Tablespoons dry Sherry

1 Tablespoon dark Sesame Oil

1/2 lb Snow Peas, stemmed

3 Scallions, diagonally sliced

Simmer the shiitakes in 2 cups water for 15 mintues. Drain, but reserve the cooking liquid. Trim and discard the mushroom stems. Slice the caps. Saute the onion in the oil, in a large soup pot for a few minutes. Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes. Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender. Add the fish and mushrooms, simmering for 5-7 more minutes. Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking. Add the snow peas and scallions, and serve.

Preparation time: 30 minutes

Cooking time: 45 minutes

Serves: 8

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