Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 20 \N | -(up to) |
| 24 \N | Dried black mushrooms |
| 1½ tablespoon | Cornstarch |
| ¼ cup | Beef stock |
| 1 cup | Mushroom soaking liquid |
| ¾ cup | Beef stock |
| 2 tablespoons | Oyster sauce |
| 1 teaspoon | Sherry |
| 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, .