| 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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