| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Appetizers, Ceideburg 2, Chinese |
1 |
Servings |
INGREDIENTS
| 12 |
|
Similar-sized dried black |
|
|
Chinese mushrooms * |
| 1 |
t |
Oyster sauce |
| 1/2 |
t |
Dark soy sauce |
| 1 |
T |
Stock, or water |
| 1/4 |
t |
Cornstarch |
| 1/4 |
t |
Water |
| 2 |
|
Ginger slices |
| 2 |
|
Shallots |
| 1/4 |
t |
Salt |
| 1 |
T |
Chicken fat, or oil |
|
|
*, or large fresh button |
|
|
mushrooms |
INSTRUCTIONS
Mix stir-fry seasoning ingredients well. Remove stalks from mushrooms
and discard. Soak mushroom heads for 20 to 30 minutes until soft,
then steam with steaming seasoning ingredients for 30 minutes. Remove
and stir-fry with stir-frying seasoning mixture until there is no
liquid left. (If button mushrooms are used, soaking and steaming is
not necessary. Instead, simmer mushrooms with 2 slices of ginger and 2
shallots for 1 minute.) From "Champion Recipes of the 1986 Hong Kong
Food Festival". Hong Kong Tourist Association, 1986. Posted by
Stephen Ceideberg; October 26 1992. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”