Mushroom sauce for rice #1

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, .

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