Name: Mushroom Sauce for Rice #2
Ingredients: 12 Dried black mushrooms; 2 tb Peanut oil; 4 tb Soy sauce; 1 tb Sherry; 1/2 ts Salt; 1 tb Peanut oil; 1/2 c Mushroom-soaking liquid; 1 tb Sugar; 1 ts Cornstarch; 1 tb Water

Progressive sanctification very much involves our activity. But it is an activity that must be carried out in dependence on the Holy Spirit. It is not a partnership with the Spirit in the sense that we each – the believer and the Holy Spirit – do our respective tasks. Rather, we work as He enables us to work. His work lies behind all our work and makes our work possible… He is not dependent on us to do His work. But we are dependent on Him to do our work; we cannot do anything apart from Him.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Sauce	4	Servings

INGREDIENTS

12		Dried black mushrooms
2	tb	Peanut oil
4	tb	Soy sauce
1	tb	Sherry
1/2	ts	Salt
1	tb	Peanut oil
1/2	c	Mushroom-soaking liquid
1	tb	Sugar
1	ts	Cornstarch
1	tb	Water

INSTRUCTIONS

1. Soak dried mushrooms; reserve their soaking liquid.
2. Heat oil. Add soaked mushrooms and stir-fry 2 minutes. Stir in soy
sauce and sherry, then salt.
3. Add remaining oil, mushroom-soaking liquid and sugar. Heat quickly;
then simmer, covered, 30 minutes.
4. Blend cornstarch and cold water to a paste; then stir in to thicken.
Pour sauce over rice 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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