Mushroom sauce for rice #2

Yield: 4 Servings

Measure 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

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, .

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