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[edit] Ingredients
20 |
-(up to) |
24 |
|
1 |
slc Fresh ginger root |
3 |
-(up to) |
4 |
tablespoons Oil |
1 |
cup Stock |
2 |
tablespoons Soy sauce |
1 |
teaspoon Sugar |
½ |
teaspoon Salt |
3 |
dsh Sesame oil, more or less |
[edit] Preparation
Step 1 |
1. Soak dried mushrooms. Then squeeze dry and cut off stem ends. Mince ginger root. |
Step 2 |
2. Heat oil in a heavy pan. Stir-fry ginger a few times. Add mushrooms and stir-fry gently to coat with oil. |
Step 3 |
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). |
Step 4 |
4. Sprinkle with salt and sesame oil. Serve hot or cold (whole, sliced, or in bite-size pieces). |
Step 5 |
VARIATIONS: For the soy sauce, substitute sherry. |
Step 6 |
In step 2, brown a crushed garlic clove and remove before adding the ginger and mushrooms. |
Step 7 |
In step 3, add 1 clove star anise. |
