| 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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