Recipe - Stir-Fried Spinach And Mushrooms

12 (up to)
14 Dried black mushrooms
1 pound Spinach
4 tablespoon Soy sauce
1 tablespoon Sherry
1 teaspoon Sugar
One fourth teaspoon Salt
2 Or
3 tablespoon Oil
One half cup Mushroomsoaking liquid
1 tablespoon Cornstarch
1 tablespoon Water
1 One half tablespoon Oil
One half teaspoon Salt

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 stirfry 2 minutes. Stir in soysherry
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;
stirfry 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.