Andrew Weils Shiitake Teriyaki Food

ANDREW WEIL'S SHIITAKE TERIYAKI

Steps:

• Reconstitute 1 cup dried Shiitake by covering with hot water and let stand till caps are completely soft. (Or cover with cold water, microwave on high for 2 minutes and let stand.).
• Cut off and discard stems. Squeeze excess liquid from caps and slice into 1/4 inch pieces. Place pieces in saucepan with 1/4 cup sake, 1/4 cup soy, and 2 tbsp light brown sugar.
• Bring to boil and simmer, uncovered, till liquid is almost evaporated, tossing mushrooms occasionally. Remove from heat, cool, and chill.
• Sprinkle with finely chopped green onions and a few drops of dark (roasted) sesame oil. Serve as appetizer, side dish, or over rice.

DR. ANDREW WEIL'S BROCCOLI

Steps:

• Prepare broccoli by trimming off the bottoms from the broccoli stalks and discarding (or freezing for later use). Cut off the main stem of each stalk; peel it to beneath the fibrous layer, and cut the flesh into bite-sized chunks. Break the head of the broccoli into bite-size pieces, and peel a bit of the skin from the small stems to make them more tender.
• Rinse the broccoli in cold water and drain. Place in a pot with ¼ cup cold water, the olive oil, salt to taste, and the garlic. Add a pinch or more of the hot red pepper flakes if you prefer some heat.
• Bring to a boil, cover tightly, and steam until the broccoli is bright green and crisp-tender, no more than 5 minutes. Remove with a slotted spoon and serve at once. You can also add the broccoli (with any remaining liquid) to cooked pasta (Dr. Weil prefers penne or rigatoni), seasoning with grated Parmesan cheese if you like.