| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Appetizer | 8 | Servings | |
INGREDIENTS
| 20 | -(up to) | |
| 24 | Dried black mushrooms | |
| 1 | sl | Fresh ginger root (up to) |
| 4 | tb | Oil |
| 1 | c | Stock |
| 2 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 3 | dr | Sesame oil; more or less |
INSTRUCTIONS
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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