| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Canned button mushrooms |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1 |
ts |
Soy sauce |
| 1 |
ds |
Pepper |
| 1 |
tb |
Oil |
| 1 |
c |
Water |
| 2 |
ts |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
1. Drain canned button mushrooms; then slice.
2. Blend cornstarch, water, soy sauce and pepper to a paste.
3. Heat oil. Add mushrooms, then remaining water and soy sauce; also
sherry, sugar and salt. Cook, stirring, only to heat through.
4. 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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