| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Vegetable | 4 | Servings |
INGREDIENTS
| 3 | Dried black mushrooms | |
| 1 | Carrot | |
| 1 | lb | Potatoes |
| Cornstarch | ||
| Oil for deep-frying | ||
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | tb | Sherry |
| 1/2 | c | Stock |
| 1 | ts | Cornstarch |
| 1/2 | ts | Sugar |
| 1 | ts | Soy sauce |
| 1 | tb | Water |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Dice carrots and parboil. Dice soaked mushrooms. Peel and slice potatoes as for french-fries; then parboil and drain well. Dredge potatoes lightly in cornstarch. 3. Heat oil and deep-fry potato strips until golden. Drain on paper toweling. 4. Heat remaining oil. Add salt, then carrots and mushrooms; stir-fry to coat with oil. 5. Add sherry and stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. 6. Meanwhile, blend remaining cornstarch to a paste with sugar, soy sauce and water. Then stir in to thicken. Add deep-fried potatoes; stir in only to reheat. Serve at once. VARIATION: After step 5, for color, add 1 tablespoon green peas, parboiled. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Exercise daily — walk with the Lord.”