Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Canned button mushrooms |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Water |
| 1 teaspoon | Soy sauce |
| 1 dash | Pepper |
| 1 tablespoon | Oil |
| 1 cup | Water |
| 2 teaspoons | Soy sauce |
| 1 tablespoon | Sherry |
| ½ teaspoon | Sugar |
| ¼ teaspoon | Salt |
1. Drain canned button mushrooms; then slice.
2. Blend cornstarch, water, soy sauce and pepper to a paste.
3. Heat oil. Add mushrooms, then remaining water and soy sauce; also sherry, sugar and salt. Cook, stirring, only to heat through.
4. Stir in cornstarch paste to thicken; then pour sauce over rice and serve.
NOTE: This sauce is also good as a topping for stir-fried spinach.
VARIATION: At the end of step 4, sprinkle with a few drops of sesame oil.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .