| 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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