Recipe - Mushrooms In Oyster Sauce

MUSHROOMS IN OYSTER SAUCE
12 Similarsized dried black
Chinese mushrooms *

STIRFRY SEASONING
1 teaspoon Oyster sauce
One half teaspoon Dark soy sauce
1 tablespoon Stock (or water)
One fourth teaspoon Cornstarch
One fourth teaspoon Water

STEAMING SEASONING
2 Ginger slices
2 Shallots
One fourth teaspoon Salt
1 tablespoon Chicken fat (or oil)
1 tablespoon Stock (or water)
* (or large fresh button
mushrooms)

1. Mix stirfry seasoning ingredients well.

2. Remove stalks from mushrooms and discard. Soak mushroom heads for
20 to 30 minutes until soft, then steam with steaming seasoning
ingredients for 30 minutes. Remove and stirfry with stirfrying
seasoning mixture until there is no liquid left. (If button
mushrooms are used, soaking and steaming is not necessary. Instead,
simmer mushrooms with 2 slices of ginger and 2 shallots for 1 minute.)

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip