1. Soak dried mushrooms. Then squeeze dry and cut off stem ends. Mince
ginger root.
2. Heat oil in a heavy pan. Stir-fry ginger a few times. Add mushrooms
and stir-fry gently to coat with oil.
3. Add stock, soy sauce and sugar. Bring to a boil, stirring, then
simmer, covered, until mushrooms absorb most of the liquid (about 1 hour).
4. Sprinkle with salt and sesame oil. Serve hot or cold (whole, sliced,
or in bite-size pieces).
VARIATIONS: For the soy sauce, substitute sherry.
In step 2, brown a crushed garlic clove and remove before adding the
ginger and mushrooms.
In step 3, add 1 clove star anise.
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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