| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 12 | -(up to) | |
| 14 | Dried black mushrooms | |
| 1 | lb | Spinach |
| 4 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1 | ts | Sugar |
| 1/4 | ts | Salt |
| 2 | Or | |
| 3 | tb | Oil |
| 1/2 | c | Mushroom-soaking liquid |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
| 1 1/2 | tb | Oil |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Soak dried mushrooms; reserve their soaking liquid. 2. Stem and wash spinach; shake off excess moisture. Leave soaked mushrooms whole if small; cut in half if large. 3. Combine soy sauce, sherry, sugar and salt. 4. Heat oil. Add mushrooms and stir-fry 2 minutes. Stir in soy-sherry mixture to blend. 5. Add mushroom liquid and heat quickly. Then cook, covered, about 10 minutes over medium heat. 6. Blend cornstarch and cold water to a paste. Then stir in to thicken. Keep warm. 7. Heat remaining oil in another pan. Add remaining salt, then spinach; stir-fry until bright green and softened (about 2 minutes). 8. Transfer spinach to a serving dish. Pour mushrooms and their sauce over. 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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