Stir-fried spinach and mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | -(up to) | |
| 14 | Dried black mushrooms | |
| 1 | pounds | Spinach |
| 4 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| 2 | Or | |
| 3 | tablespoons | Oil |
| ½ | cup | Mushroom-soaking liquid |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Water |
| 1½ | tablespoon | Oil |
| ½ | teaspoon | Salt |
Directions
1. Soak dried mushrooms; reserve their soaking liquid.
2. Stem and wash spinach; shake off excess moisture. Leave soaked mushrooms whole if small; cut in half if large.
3. Combine soy sauce, sherry, sugar and salt.
4. Heat oil. Add mushrooms and stir-fry 2 minutes. Stir in soy-sherry mixture to blend.
5. Add mushroom liquid and heat quickly. Then cook, covered, about 10 minutes over medium heat.
6. Blend cornstarch and cold water to a paste. Then stir in to thicken.
Keep warm.
7. Heat remaining oil in another pan. Add remaining salt, then spinach; stir-fry until bright green and softened (about 2 minutes).
8. Transfer spinach to a serving dish. Pour mushrooms and their sauce over.
Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .