| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 15 | up to | |
| 20 | Dried black mushrooms | |
| 1/2 | lb | Snow peas |
| 4 | Scallion stalks | |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 1 | t | Cornstarch |
| 1 | t | Sugar |
| 1/2 | t | Salt |
| 1/2 | t | Soy sauce |
| 2 | T | Oil |
| 1 1/2 | c | Stock |
| 1/2 | c | Mushroom-soaking liquid |
| 1 | t | Cornstarch |
| 2 | T | Water |
| 2 | up to | |
| 3 | T | Oyster sauce |
| 1 1/2 | T | Oil |
| 1/4 | t | Salt |
INSTRUCTIONS
Soak dried mushrooms; reserve their soaking liquid. Stem, string and blanch snow peas. Cut scallion stalks in 1-inch lengths. Shred ginger root. Combine cornstarch, sugar, salt and soy sauce. Add to mushrooms and toss to coat. Heat oil. Add mushrooms and stir-fry 2 minutes. Add scallions and ginger root; stir-fry 2 minutes more. Add stock and mushroom liquid and bring to a boil; then simlrier, covered, 10 minutes. Meanwhile blend remaining cornstarch and cold water to a paste. Then stir in to thicken. Stir in oyster sauce to blend and remove pan from heat. Heat remaining oil in another pan. Add remaining salt, then snow peas, and stir-fry 1 minute. Transfer to a serving platter. Pour mushroom mixture over and serve at once. 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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Nutrition (calculated from recipe ingredients)
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Calories: 323
Calories From Fat: 147
Total Fat: 16.3g
Cholesterol: 3.8mg
Sodium: 7377.9mg
Potassium: 1071.4mg
Carbohydrates: 20.3g
Fiber: 1.2g
Sugar: 3.8g
Protein: 23.1g