Stir-fried snow peas with mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | -(up to) | |
| 20 | Dried black mushrooms | |
| ½ | pounds | Snow peas |
| 4 | Scallion stalks | |
| 1 | Or | |
| 2 | slices | Fresh ginger root |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Soy sauce |
| 2 | tablespoons | Oil |
| 1½ | cup | Stock |
| ½ | cup | Mushroom-soaking liquid |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Water (up to) |
| 3 | tablespoons | Oyster sauce |
| 1½ | tablespoon | Oil |
| ¼ | teaspoon | Salt |
Directions
1. Soak dried mushrooms; reserve their soaking liquid.
2. Stem, string and blanch snow peas. Cut scallion stalks in 1-inch lengths. Shred ginger root.
3. Combine cornstarch, sugar, salt and soy sauce. Add to mushrooms and toss to coat.
4. Heat oil. Add mushrooms and stir-fry 2 minutes. Add scallions and ginger root; stir-fry 2 minutes more.
5. Add stock and mushroom liquid and bring to a boil; then simlrier, covered,
10 minutes.
6. Meanwhile blend remaining cornstarch and cold water to a paste. Then stir in to thicken. Stir in oyster sauce to blend and remove pan from heat.
7. Heat remaining oil in another pan. Add remaining salt, then snow peas, and stir-fry 1 minute. Transfer to a serving platter. Pour mushroom mixture over and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .