| Chinese Cookery Monthly Recipe V1-2 July 1999 Stir-Fried Fresh Mushrooms |
|
Ingredients: 8 oz fresh
mushrooms |
Procedures: Wash and boil mushrooms in boiling water quickly, remove, cool in cold water, and drain. Remove the hard stems and cut them into 1" by 1.5" slices. Squeeze off the excess water and coat with a mixture of 1/4 teaspoon salt, 1/8 teaspoon MSG, ginger, egg white and one teaspoon cornstarch. Seed and wash green pepper, cut into pieces the same size as mushrooms Heat wok over medium heat. Add oil and heat until smoke rises on the surface. Add mushrooms, separate them, and deep-fry for thirty seconds. Remove and drain. Pour most of the oil out, leaving enough to cover the bottom. Add green pepper and stir fry for one minute; remove. Pour the stock and add 1/4 teaspoon salt. Bring to a boil and add one teaspoon cornstarch (dissolved in a little water), stir until the sauce thickens, add mushrooms and green peppers. Stir fry several times. Sprinkle over the dish one teaspoon rice and one teaspoon hot oil. Mix well and remove. Serves two. |
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