| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Sauce | 4 | Servings |
INGREDIENTS
| 4 | Dried black mushrooms | |
| 4 | sl | Fresh ginger root |
| 1/4 | c | Bamboo shoots |
| 1/2 | c | Chinese lettuce |
| 2 | Water chestnuts | |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
| 1 | ds | Pepper |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Shred ginger root. Slice bamboo shoots, Chinese lettuce, water chestnuts and soaked mushrooms. 3. Heat oil. Add salt, then ginger root, and stir-fry a few times. 4. Add all sliced vegetables; stir-fry to heat through (1 to 2 minutes). Add stock and heat quickly. Cook, covered, 2 to 3 minutes; then stir in sugar and pepper. 5. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken. Pour sauce over chicken 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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