| 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.
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