Yield: 1 Servings
|4||MUSHROOMS IN OYSTER SAUCE|
12 similar-sized dried black Chinese mushrooms (or large fresh button mushrooms) STIR-FRY SEASONING: 1 tsp oyster sauce ½ tsp dark soy sauce 1 tbs stock (or water) ¼ tsp cornstarch
¼ tsp water
STEAMING SEASONING: 2 ginger slices 2 shallots ¼ tsp salt 1 tbs chicken fat (or oil) 1 tbs stock (or water) 1. Mix stir-fry seasoning ingredients well.
2. Remove stalks from mushrooms and discard. Soak mushroom heads for 20 to 30 minutes until soft, then steam with steaming seasoning ingredients for 30 minutes. Remove and stir-fry with stir-frying seasoning mixture until there is no liquid left. (If button mushrooms are used, soaking and steaming is not necessary. Instead, simmer mushrooms with 2 slices of ginger and 2 shallots for 1 minute.) From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.
Posted by Stephen Ceideberg; October 26 1992.
Posted to MM-Recipes Digest V4 #279 by "Joan M. Topel" <jmtcpa@...> on Oct 23, 1997