| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 4 |
|
Dried black mushrooms |
| 4 |
|
Fresh ginger root |
| 1/4 |
c |
Bamboo shoots |
| 1/2 |
c |
Chinese lettuce |
| 2 |
|
Water chestnuts |
| 2 |
T |
Oil |
| 1/2 |
t |
Salt |
| 1/2 |
c |
Stock |
| 1 |
ds |
Pepper |
| 1 |
T |
Cornstarch |
| 3 |
T |
Water |
INSTRUCTIONS
Soak dried mushrooms. Shred ginger root. Slice bamboo shoots, Chinese
lettuce, water chestnuts and soaked mushrooms. Heat oil. Add salt,
then ginger root, and stir-fry a few times. 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.
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.
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”