| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 20 | sm | Dried black mushrooms |
| 1 | lb | Lean beef |
| 1 | Scallion stalk | |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1 | c | Mushroom-soaking liquid |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
1. Soak dried mushrooms; reserve soaking liquid. 2. Cut beef in 11/2-inch cubes. Place in heatproof bowl. Mince scallion and add with soy sauce and sherry to beef. Toss gently. Let stand 15 minutes, turning occasionally. 3. Steam on a rack 1-1/2 hours, adding more boiling water as it evaporates. (See "HOW-TO SECTION".) 4. Add soaked mushrooms and their soaking liquid. Steam 30 minutes more. Season with salt and pepper. Serve hot. 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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