| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Chinese |
Seafood |
8 |
Servings |
INGREDIENTS
| 12 |
|
Dried oysters |
| 6 |
|
Dried black mushrooms (up to) |
| 6 |
|
Bean curd sticks |
| 2 |
ts |
Red bean cheese |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 2 |
c |
Stock |
| 1/4 |
ts |
Sugar |
| 1 |
tb |
Oil |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Separately soak dried oysters, dried mushrooms and bean curd sticks.
2. Dice soaked oysters and mushrooms. Cut bean curd sticks in 2-inch
lengths. Mash red bean cheese.
3. Heat oil. Add salt, then red bean cheese, and stir-fry 1 minute. Stir in
oysters, mushrooms and bean curd.
4. Add stock, sugar and remaining oil. Bring quickly to a boil, stirring
gently. Then simmer, covered, 45 minutes, stirring occasionally.
5. Blend cornstarch and cold water to a paste; Then stir in to thicken, 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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