| 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 |
sl |
Fresh ginger root |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Soy sauce |
| 2 |
tb |
Oil |
| 1 1/2 |
c |
Stock |
| 1/2 |
c |
Mushroom-soaking liquid |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Water (up to) |
| 3 |
tb |
Oyster sauce |
| 1 1/2 |
tb |
Oil |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
1. Soak dried mushrooms; reserve their soaking liquid.
2. Stem, string and blanch snow peas. Cut scallion stalks in 1-inch
lengths. Shred ginger root.
3. Combine cornstarch, sugar, salt and soy sauce. Add to mushrooms and toss
to coat.
4. Heat oil. Add mushrooms and stir-fry 2 minutes. Add scallions and ginger
root; stir-fry 2 minutes more.
5. Add stock and mushroom liquid and bring to a boil; then simlrier,
covered,
10 minutes.
6. 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.
7. 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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