Yield: 8 Servings
|20 \N||-(up to)|
|24 \N||Dried black mushrooms|
|¼ cup||Beef stock|
|1 cup||Mushroom soaking liquid|
|¾ cup||Beef stock|
|2 tablespoons||Oyster sauce|
|3. In||a saucepan, combine mushroom-soaking liquid and mushrooms with|
1. Soak dried mushrooms. Squeeze dry, reserving soaking liquid; cut off stem ends.
2. Blend cornstarch and cold beef stock to a paste.
remaining stock. Bring to a boil, then simmer, covered, 20 minutes.
4. Remove mushrooms with a slotted spoon and transfer to a deep serving dish. Arrange caps decoratively in a circular pattern; keep warm.
5. Add oyster sauce and sherry to liquids in pan and heat through, stirring. Then stir in cornstarch paste to thicken. Pour sauce over mushrooms and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .