Stir-fried spinach and mushrooms

6 Servings

Ingredients

Quantity Ingredient
12 -(up to)
14 Dried black mushrooms
1 pounds Spinach
4 tablespoons Soy sauce
1 tablespoon Sherry
1 teaspoon Sugar
¼ teaspoon Salt
2 Or
3 tablespoons Oil
½ cup Mushroom-soaking liquid
1 tablespoon Cornstarch
1 tablespoon Water
1½ tablespoon Oil
½ teaspoon Salt

Directions

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 stir-fry 2 minutes. Stir in soy-sherry 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; stir-fry 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 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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