| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Appetizers, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 12 |
|
Similar-sized dried black Chinese mushrooms * |
| 1 |
ts |
Oyster sauce |
| 1/2 |
ts |
Dark soy sauce |
| 1 |
tb |
Stock (or water) |
| 1/4 |
ts |
Cornstarch |
| 1/4 |
ts |
Water |
| 2 |
|
Ginger slices |
| 2 |
|
Shallots |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Chicken fat (or oil) |
| 1 |
tb |
Stock (or water) |
|
|
* (or large fresh button mushrooms) |
INSTRUCTIONS
MUSHROOMS IN OYSTER SAUCE
STIR-FRY SEASONING
STEAMING SEASONING
1. Mix stir-fry seasoning ingredients well.
2. Remove stalks from mushrooms and discard. Soak mushroom heads for
20 to 30 minutes until soft, then steam with steaming seasoning
ingredients for 30 minutes. Remove and stir-fry with stir-frying
seasoning mixture until there is no liquid left. (If button
mushrooms are used, soaking and steaming is not necessary. Instead,
simmer mushrooms with 2 slices of ginger and 2 shallots for 1 minute.)
From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong
Kong Tourist Association, 1986.
Posted by Stephen Ceideberg; October 26 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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