————————-MUSHROOMS IN OYSTER SAUCE————————- 12 Similar-sized dried black
-Chinese mushrooms * —————————–STIR-FRY SEASONING—————————– 1 ts Oyster sauce
1/2 ts Dark soy sauce
1 tb Stock (or water)
1/4 ts Cornstarch
1/4 ts Water
—————————–STEAMING SEASONING—————————– 2 Ginger slices
2 Shallots
1/4 ts Salt
1 tb Chicken fat (or oil)
1 tb Stock (or water)
* (or large fresh button -mushrooms) 1. Mix stir-fry seasoning ingredients well.
2. Remove stalks from mushrooms and discard. Soak mushroom heads for
20 to 30 minutes until soft, then steam with steaming seasoning
ingredients for 30 minutes. Remove and stir-fry with stir-frying seasoning mixture until there is no liquid left. (If button mushrooms are used, soaking and steaming is not necessary. Instead, simmer mushrooms with 2 slices of ginger and 2 shallots for 1 minute.) From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992.