| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 5 |
|
Dried black mushrooms |
| 1 |
lb |
Wedge of winter melon |
| 2 |
tb |
Smoked ham |
|
|
Oil for deep-frying |
| 1/2 |
c |
Stock |
| 2 |
tb |
Oyster sauce |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Peel and seed winter melon wedge; then cut crosswise in half. Cut soaked
mushrooms in half. Shred ham.
3. Heat oil and separately deep-fry each winter melon section until golden.
Drain on paper toweling: Let cool; then cut in 3/4-inch sections.
4. Bring stock to a boil. Add winter melon and soaked mushrooms; simmer,
covered, 10 minutes. Then stir in oyster sauce to blend.
5. Transfer melon and mushrooms to a serving platter, leaving liquids in
pan. Blend cornstarch, cold water, salt, sugar and pepper to a paste; then
stir in to thicken liquids. Pour sauce over melon and mushrooms. Garnish
with shredded ham 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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