Mixed vegetable sauce for deep-fried chk
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Dried black mushrooms | |
| 4 | slices | Fresh ginger root |
| ¼ | cup | Bamboo shoots |
| ½ | cup | Chinese lettuce |
| 2 | Water chestnuts | |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
| 1 | dash | Pepper |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
Directions
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 stir-fry a few times.
4. Add all sliced vegetables; stir-fry 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 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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