Recipe - Mixed Vegetable Sauce For Deep-Fried Chk

4 Dried black mushrooms
4 sl Fresh ginger root
One fourth cup Bamboo shoots
One half cup Chinese lettuce
2 Water chestnuts
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock
1 ds Pepper
1 tablespoon Cornstarch
3 tablespoon Water

1. Soak dried mushrooms.

2. Shred ginger root. Slice bamboo shoots, Chinese lettuce, water
chestnuts and soaked mushrooms.

3. Heat oil. Add salt, then ginger root, and stirfry a few times.

4. Add all cut or sliced up vegetables; stirfry to heat through (1 to 2 minutes).
Add stock and heat quickly. Cook, covered, 2 to 3 minutes; then stir in
sugar and pepper.

5. Meanwhile blend cornstarch and cold water to a paste. Then stir in to
thicken. Pour sauce over chicken and serve.

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