Name: Stir-Fried Dried Oysters and Vegetables
Ingredients: 12 Dried oysters; 4 Dried black mushrooms; 1/2 c Bamboo shoots; 1/2 c Water chestnuts; 1 Head lettuce; 1 tb Sherry; 1/2 ts Salt; 1 ts Soy sauce; 1 ds Pepper; 1 tb Cornstarch; 3 tb Water (up to); 3 tb Oil; 1/2 c Stock

One of the best evidences that we are truly seeking Heaven is the possession of hearts that are weaned from this world. None will ever enter the Father’s House on high in whose soul the first fruits of heavenly peace and joy does not grow now. He who finds his satisfaction in temporal things is woefully deceived if he imagines he can enjoy eternal things. He whose joy is all gone when earthly possessions are snatched from him, knows nothing of that peace which “passeth all understanding.” And yet, if the auto, radio, newspaper, money to go to the movies, were taken away from the average “church member,” what would he then have left to make life worth living?

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Chinese	Seafood	6	Servings

INGREDIENTS

12		Dried oysters
4		Dried black mushrooms
1/2	c	Bamboo shoots
1/2	c	Water chestnuts
1		Head lettuce
1	tb	Sherry
1/2	ts	Salt
1	ts	Soy sauce
1	ds	Pepper
1	tb	Cornstarch
3	tb	Water (up to)
3	tb	Oil
1/2	c	Stock

INSTRUCTIONS

1. Separately soak dried oysters and dried mushrooms.
2. Dice bamboo shoots, water chestnuts and soaked mushrooms. Mince soaked
oysters. Cut lettuce in strips; arrange on a serving platter.
3. In one cup, combine sherry, salt, soy sauce and pepper. In another,
blend cornstarch and cold water to a paste.
4. Heat oil. Add minced oysters and stir-fry a few times. Add diced
vegetables; stir-fry 1 minute.
5. Add sherry mixture; stir-fry 1 minute more. Add stock and heat quickly.
Then cook, covered, 2 to 3 minutes over medium heat.
6. Stir in cornstarch paste to thicken. Spoon mixture over lettuce and
serve. VARIATIONS:
1. For the diced vegetables, substitute 1 cup celery, 1 cup Chinese cabbage
and 1/2 cup snow peas, all minced.
2. In step 3, add to the sherry mixture 1 slice fresh ginger root, minced,
and a few drops of sesame oil.
3. In step 3, add to the cornstarch paste 1 tablespoon oyster sauce, 1
teaspoon soy sauce and a few drops of hot sauce.
4. In step 4, add, with the oysters, 1 cup lean pork, minced or ground.
Stir-fry until the pork loses its pinkness; then add the vegetables.
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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