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FROG
LEGS AND MUSHROOMS TERIYAKI
Ingredients:
1/4
cup margarine
2 cups chopped onions
1 cup chopped bell pepper
1 cup fresh snipped parsley
1 pound sliced mushrooms
2 tablespoons minced garlic
1 1/2 teaspoons salt
3 tablespoons hot sauce
2 cups deboned frog legs
1/2 cup dry white wine
1/2 cup teriyaki sauce
Chef: . Lauren Aswell
Serves: 8
In a large wok or pot, melt margarine. Add onions, bell pepper and
parsley. Sauté until onions are clear. Add mushrooms and garlic.
Stir well and continue to cook until mushrooms are hot. Add salt,
hot sauce and frog legs - stir well. Add wine and teriyaki sauce.
Reduce heat to medium-low and simmer for ten minutes. May be served
over rice. |
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