| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Veg05 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Tree ear mushrooms* |
| 2 |
c |
Water |
| 2/3 |
c |
Red wine vinegar |
| 1 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
| 1/4 |
c |
Peanut oil; or vegetable oil |
| 1 |
|
Red bell pepper; or green, seeded |
|
|
And coarsely chopped |
| 1 |
lg |
Onion; cut into thin |
|
|
Wedges |
| 1 |
|
Carrot; coarsely chopped |
| 2 |
|
Cloves garlic; peeled and crushed |
| 1 |
tb |
Cornstarch; dissolved in 2 |
| 1 |
tb |
Water |
INSTRUCTIONS
1. Soak the mushrooms in very hot water for 30 minutes. Drain.
2. Combine the water, vinegar, sugar, salt, and soy sauce in a saucepan and
place over moderate heat. Stir until sugar dissolves. Simmer for 5 to 10
minutes.
3. Heat the peanut or vegetable oil in a skillet and add the mushrooms, all
the other vegetables and the garlic. Stir-fry for 5 minutes.
4. Add the vegetables to the vinegar sauce, along with the dissolved
cornstarch. Stir well and simmer for 10 minutes.
5. Remove from heat and serve with fried wonton.
Notes and Variations
*1. The tree ear mushrooms, which are found in Oriental food stores, expand
considerably when soaked, so make sure you use a large enough bowl.
2. The sauce can be made far ahead of time and reheated.
3. A few drops of red food coloring will turn the sauce the same color as
that sauce served in Chinese restaurants.
Maria Polushkin;The Dumpling Cookbook
Recipe by: Maria Polushkin, The Dumpling Cookbook
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