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CATEGORY CUISINE TAG YIELD
Vegetables Chinese Vegetable 6 Servings

INGREDIENTS

12 up to
14 Dried black mushrooms
1 lb Spinach
4 T Soy sauce
1 T Sherry
1 t Sugar
1/4 t Salt
2 Or
3 T Oil
1/2 c Mushroom-soaking liquid
1 T Cornstarch
1 T Water
1 1/2 T Oil
1/2 t Salt

INSTRUCTIONS

Soak dried mushrooms; reserve their soaking liquid. Stem and wash
spinach; shake off excess moisture. Leave soaked mushrooms whole if
small; cut in half if large. Combine soy sauce, sherry, sugar and
salt. Heat oil. Add mushrooms and stir-fry 2 minutes. Stir in
soy-sherry mixture to blend. Add mushroom liquid and heat quickly.
Then cook, covered, about 10 minutes over medium heat. Blend
cornstarch and cold water to a paste. Then stir in to thicken. Keep
warm. Heat remaining oil in another pan. Add remaining salt, then
spinach; stir-fry until bright green and softened (about 2 minutes).
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 281
Calories From Fat: 144
Total Fat: 16.1g
Cholesterol: 0mg
Sodium: 5412.2mg
Potassium: 882.7mg
Carbohydrates: 16.3g
Fiber: 2.9g
Sugar: 1.3g
Protein: 18.3g


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