Yield: 1 servings
|5||Dried Chinese blk. mushrooms|
|4½ cup||Cold water|
|½ cup||Szechwan preserved veg. *|
|3||Green onion; quartered|
|2 larges||Carrots; coarsely chopped|
|¼ teaspoon||Oriental sesame oil|
|¼ teaspoon||Light soy sauce|
|¼ teaspoon||Black soy sauce|
|⅛ teaspoon||Ground white pepper|
*Note: canned Szechwan preserved vegetable should be rinsed and thinly sliced.
Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off stems; reserve. Rinse stems and caps.
Bring mushroom stems and caps, 4¼ cups cold water and all remaining ingredients to boil in heavy large saucepan. Reduce heat, cover and simmer 2 hours. Cool completely. Refrigerate overnight. Strain before using. Makes about 1 ½ cups.
Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias