Serves: 5
Total Calories: 55
1. Drain canned button mushrooms then slice.
2. Blend cornstarch, water, soy sauce and pepper to a paste.
3. Heat oil. Add mushrooms, then remaining water and soy sauce also sherry, sugar and salt. Cook, stirring, only to heat through.
4. Stir in cornstarch paste to thicken then pour sauce over rice and serve.
NOTE: This sauce is also good as a topping for stir-fried spinach.
VARIATION:
* At the end of step 4, sprinkle with a few drops of sesame oil.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Rice: Mushroom Sauce I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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