2 tablespoons vegetable oil
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 onion, thinly sliced into 1/4-inch slices
salt and pepper to taste
3 green onions, thinly sliced into 1/4-inch slices
2 tablespoons soy sauce
1/4 teaspoon ground ginger root
1/2 cup water
1 (8 ounce) can mushrooms, drained
1 tablespoon vegetable oil
3 tablespoons soy sauce
3 tablespoons sherry
6 stalks Korean cabbage, florets
6 slices fresh mushrooms
In a large pot, heat oil over medium heat. Saute onions, salt and pepper and stir into oil. Saute until tender. Remove from heat; stir in mushrooms and stir into oil. Saute until mushrooms are tender. Stir in water and mushrooms. Bring to a boil, then reduce heat to low, cover and simmer until tender, about 30 minutes.
Stir in sushi rice, spinach, mushrooms, cabbage and mushrooms. Return to a boil.