| 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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