Add olive oil to skillet and begin heating over medium heat.
Add mushrooms and saute until tender.
Add water to a separate container. Whisk in Rezista starch, 5317 Light Colored Soy Sauce Powder, 2111 Shiitake Extract Powder, chicken broth powder, 7400 Komi™ Powder and 1620 Fish Sauce Powder. Whisk until all ingredients are dispersed and no lumps remain.
Add mixture to mushrooms and stir well.
Stir in lemongrass paste, lime juice, ginger paste and sriracha sauce until evenly mixed.Add coconut milk and mix well.
Increase heat to med-hi and heat to just to a boil.
Reduce heat to low and cook for 1 additional minute.
- 40.5 Water
- 34.2 Coconut Milk
- 9.8 White Mushrooms, finely chopped
- 3.0 Olive Oil
- 3.0 Lemongrass Paste
- 2.4 Lime Juice, single strength
- 1.2 Rezista Starch
- 1.2 Ginger Paste
- 1.0 Sriracha Sauce
- .95 Light Colored Soy Sauce 5317
- 0.90 Shiitake Extract Powder 2111
- 0.90 Chicken Broth Powder
- 0.65 KomiTM Powder 7400
- 0.30 Fish Sauce Powder 1620