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Mushroom Sauce for Rice #2

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CATEGORY CUISINE TAG YIELD
Grains Chinese Sauce 4 Servings

INGREDIENTS

12 Dried black mushrooms
2 tb Peanut oil
4 tb Soy sauce
1 tb Sherry
1/2 ts Salt
1 tb Peanut oil
1/2 c Mushroom-soaking liquid
1 tb Sugar
1 ts Cornstarch
1 tb Water

INSTRUCTIONS

1. Soak dried mushrooms; reserve their soaking liquid.
2. Heat oil. Add soaked mushrooms and stir-fry 2 minutes. Stir in soy
sauce and sherry, then salt.
3. Add remaining oil, mushroom-soaking liquid and sugar. Heat quickly;
then simmer, covered, 30 minutes.
4. Blend cornstarch and cold water to a paste; then stir in to thicken.
Pour sauce over rice and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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