Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Fresh white mushrooms (up to) |
4 cups | Water |
2 tablespoons | Soy sauce |
1 tablespoon | Sherry |
⅛ teaspoon | Salt |
3 drops | Tabasco sauce; more or less |
3 drops | Sesame oil; more or less |
1. Wipe fresh mushrooms with a damp cloth. (Cut off and discard stem ends.) Place in a colander.
2. Meanwhile bring water to a boil; pour over mushrooms to blanch. Drain well and dry gently with paper toweling. Transfer mushrooms to a bowl.
3. Combine soy sauce, sherry, salt, Tabasco Sauce and sesame oil, blending well. Add to mushrooms and toss. Refrigerate, covered, only to chill (about 20 minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .