| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 8 |
|
Beche-de-mer |
| 1 |
c |
Bamboo shoots |
| 3 |
|
Leeks |
| 4 |
tb |
Sugar |
| 4 |
tb |
Soy sauce |
| 3 |
tb |
Sherry |
| 3 |
tb |
Vinegar |
| 1/2 |
c |
Stock (up to) |
| 3 |
tb |
Oil |
| 2 |
ts |
Cornstarch |
| 1/4 |
c |
Water |
INSTRUCTIONS
1. Soak beche-de-mer. Split in half.
2. Slice bamboo shoots. Cut leeks in 3-inch sections.
3. Combine sugar, soy sauce, sherry, vinegar and stock.
4. Heat oil. Add leek and bamboo shoots; stir-fry 2 to 3 minutes. Add
soaked beche-de-mer and stir-fry 1 minute more.
5. Stir in sugar-soy mixture and heat quickly. Then simmer, covered, 15
minutes.
6. Blend cornstarch and cold water to a paste; then stir in to thicken.
VARIATIONS:
1. For the leeks, substitute 1 scallion stalk, 1 garlic clove and 1 slice
fresh ginger root, all minced.
2. For the sugar-soy mixture in step 3, substitute 1/2 cup stock, 1
tablespoon sherry, 1 teaspoon soy sauce and 1/2 teaspoon salt.
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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