INGREDIENTS

INSTRUCTIONS

BRAISING MIXTURE
Soak the Chinese black mushrooms in 1 1/2 cups hot water for 20
minutes. Drain and reserve soaking liquid. Discard stems and cut caps
in half or in thirds if very large. Reserve.
Remove stems from shiitake mushrooms and cut caps in half. Reserve.
Wrap the tofu in paper towels or a cotton towel and place a heavy
weight such as a skillet, on top. Let stand for 30 minutes to press
out the excess water, then cut into 1/2-inch cubes.
Combine the Braising mixture ingredients and set aside. Combine the
cornstarch and water and blend well.
Heat a flameproof casserole or a Dutch oven, add the corn oil, and
heat until hot. Add the leek, garlic, and softened black mushrooms
and stir-fry for about 10 seconds, until fragrant. Add the braising
mixture and heat back to the boil. Reduce the heat to medium low,
cover, and simmer for 20 minutes. Uncover, increase the heat to
medium, and cook until the sauce is reduced by half. Add the
constarch thickener and cook, stirring continuously to prevent lumps,
until thickened. Transfer to a serving bowl or serve directly from
the pot.
Serves. 6.
NOTE: "In this dish, smoky mushrooms and chicken broth flavor tofu
cubes and provide a rich base for the sumptuous sauce. Served with
bowls of steaming rice, this dish makes a delicious and filling meal."
REG 1 shared by Karin Baumgardner, Issaquah, WA
Recipe by: China Express - Nina Simonds
Posted to EAT-LF Digest by KGuilette@aol.com on May 26, 1999,
converted by MM_Buster v2.0l.

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