| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Appetizer |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh white mushrooms (up to) |
| 4 |
c |
Water |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/8 |
ts |
Salt |
| 3 |
dr |
Tabasco sauce; more or less |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Wipe fresh mushrooms with a damp cloth. (Cut off and discard stem
ends.) Place in a colander.
2. Meanwhile bring water to a boil; pour over mushrooms to blanch. Drain
well and dry gently with paper toweling. Transfer mushrooms to a bowl.
3. Combine soy sauce, sherry, salt, Tabasco Sauce and sesame oil,
blending well. Add to mushrooms and toss. Refrigerate, covered, only to
chill (about 20 minutes).
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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