Mushroom sauce for rice #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Dried black mushrooms | |
| 2 | tablespoons | Peanut oil |
| 4 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Peanut oil |
| ½ | cup | Mushroom-soaking liquid |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
Directions
1. Soak dried mushrooms; reserve their soaking liquid.
2. Heat oil. Add soaked mushrooms and stir-fry 2 minutes. Stir in soy sauce and sherry, then salt.
3. Add remaining oil, mushroom-soaking liquid and sugar. Heat quickly; then simmer, covered, 30 minutes.
4. Blend cornstarch and cold water to a paste; then stir in to thicken.
Pour sauce over rice and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .