Recipe - Deep-Fried Potatoes And Carrots

3 Dried black mushrooms
1 Carrot
1 pound Potatoes
Cornstarch
Oil for deepfrying
2 tablespoon Oil
One half teaspoon Salt
1 tablespoon Sherry
One half cup Stock
1 teaspoon Cornstarch
One half teaspoon Sugar
1 teaspoon Soy sauce
1 tablespoon Water

1. Soak dried mushrooms.

2. Dice carrots and parboil. Dice soaked mushrooms. Peel and slice potatoes
as for frenchfries; then parboil and drain well. Dredge potatoes lightly
in cornstarch.

3. Heat oil and deepfry potato strips until golden. Drain on paper
toweling.

4. Heat remaining oil. Add salt, then carrots and mushrooms; stirfry to
coat with oil.

5. Add sherry and stock and heat quickly. Then cook, covered, 2 to 3
minutes over medium heat.

6. Meanwhile, blend remaining cornstarch to a paste with sugar, soy sauce
and water. Then stir in to thicken. Add deepfried potatoes; stir in only
to reheat. Serve at once. VARIATION: After step 5, for color, add 1
tablespoon green peas, parboiled.

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