Tuesday, June 5, 2007

The Brown Paper Bag

What's With the Brown Paper Bag?

We all do it. Go to the grocery store to buy mushrooms, and of course put them in a brown paper bag. But what's with the brown paper bag?

The brown paper bag acts like a barrier to all elements in your fridge, whether it be moisture or the smell of the onion in your crisper. The brown bag absorbs these elements before they can be absorbed by the mushrooms. Even when purchasing mushrooms in packages, once opened the remainder of the mushrooms should be stored in a paper bag.

Simply put, brown paper bags make your mushrooms stay fresher and tastier, longer.

Enjoy this mushroom recipe found on a brown paper bag.

Ginger Mushroom Stir-Fry
3 tbsp lemon juice 45 mL
3 tbsp soy sauce 45 mL
1 tbsp grated fresh ginger 15 mL
2 cloves garlic, pressed 2
2 skinned and boned chicken breast halves, cut into strips about ½ - inch thick 2
1/3 cup chicken stock or bouillon 75 mL
2 tsp corn starch 10 mL
1 tbsp vegetable oil 15 mL
8 oz specialty mushrooms, sliced or quartered 250 g
1 ½ cups asparagus or green beans, sliced about 1 ½ inches long 375 mL

3 green onions sliced diagonally into 1 inch pieces 3
Toasted sesame seeds
Lemon slices
Cilantro or parsley sprigs

In a bowl combine lemon juice, soy sauce, ginger and garlic. Add chicken tossing to coat; set aside. Measure broth; dissolve cornstarch in broth. In skillet or wok heat one to two tablespoons of oil until sizzling. Drain chicken and reserve the liquid. Add mushrooms and chicken to the skillet. Toss over high heat until chicken loses pink colour. Add asparagus and onions; continue to toss over high heat until chicken juices run clear and vegetables are tender-crisp. Stir in broth mixture to chicken. Sprinkle with sesame seeds. Serve hot, over rice, is desired. Garnish with lemon slices and cilantro.

Makes 4 servings.

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