| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Soups/stews, Chinese | 1 | Servings |
INGREDIENTS
| 5 | Dried Chinese blk. mushrooms | |
| 4 1/2 | c | Cold water |
| 1/2 | c | Szechwan preserved veg. * |
| 3 | Green onion; quartered | |
| 2 | lg | Carrots; coarsely chopped |
| 1/4 | ts | Oriental sesame oil |
| 1/4 | ts | Light soy sauce |
| 1/4 | ts | Black soy sauce |
| 1/8 | ts | Ground white pepper |
INSTRUCTIONS
*Note: canned Szechwan preserved vegetable should be rinsed and thinly sliced. Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off stems; reserve. Rinse stems and caps. Bring mushroom stems and caps, 4 1/4 cups cold water and all remaining ingredients to boil in heavy large saucepan. Reduce heat, cover and simmer 2 hours. Cool completely. Refrigerate overnight. Strain before using. Makes about 1 1/2 cups. Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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