Name: Braised Dried Oysters W/bean Curd Sticks
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

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

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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