Serves: 8
Total Calories: 262
1. Soak dried mushrooms. Then squeeze dry and cut off stem ends. Mince ginger root.
2. Heat oil in a heavy pan. Stir-fry ginger a few times. Add mushrooms and stir-fry 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, sliced, or in bite-size 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Mushrooms recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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