Ingredients
- 1 1/2 tbsp gluten-free soy sauce, divided
- 2 tsp brown sugar, divided
- 1/2 tsp rice vinegar, divided
- 2 tbsp water, divided
- 1/2 tsp grated fresh ginger
- pinch each wasabi powder, garlic powder, onion powder, red pepper flakes
- 170g shiitake or cremini mushrooms, chopped
- 140g squid bodies (about 2), cleaned
- 3 cups baby spinach
Description
When My Inspiration For This Dish - Right Off The Boat Squid And Perfect Mushrooms From The Market - Are This Fresh, Not Embracing Their Gifts Would Be Sinful!
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