Recipe - Braised Mushrooms

20 (up to)
24 Dried black mushrooms
1 sl Fresh ginger root
3 (up to)
4 tablespoon Oil
1 cup Stock
2 tablespoon Soy sauce
1 teaspoon Sugar
One half teaspoon Salt
3 dr Sesame oil; more or less

1. Soak dried mushrooms. Then squeeze dry and cut off stem ends. Mince
ginger root.

2. Heat oil in a heavy pan. Stirfry ginger a few times. Add mushrooms
and stirfry gently to coat with oil.

3. Add stock, soy sauce and sugar. Bring to a boil, stirring, then
simmer, covered, until mushrooms absorb most of the liquid (about 1 hour).

4. Sprinkle with salt and sesame oil. Serve hot or cold (whole, cut or sliced up ,
or in bitesize pieces).

VARIATIONS: For the soy sauce, substitute sherry.

In step 2, brown a crushed garlic clove and remove before adding the
ginger and mushrooms.

In step 3, add 1 clove star anise.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.