| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Canned button mushrooms |
| 1 |
T |
Cornstarch |
| 2 |
T |
Water |
| 1 |
t |
Soy sauce |
| 1 |
ds |
Pepper |
| 1 |
T |
Oil |
| 1 |
c |
Water |
| 2 |
t |
Soy sauce |
| 1 |
T |
Sherry |
| 1/2 |
t |
Sugar |
| 1/4 |
t |
Salt |
INSTRUCTIONS
Drain canned button mushrooms; then slice. Blend cornstarch, water,
soy sauce and pepper to a paste. Heat oil. Add mushrooms, then
remaining water and soy sauce; also sherry, sugar and salt. Cook,
stirring, only to heat through. Stir in cornstarch paste to thicken;
then pour sauce over rice and serve. NOTE: This sauce is also good as
a topping for stir-fried spinach. VARIATION: At the end of step 4,
sprinkle with a few drops of sesame oil. 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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