1.Place dried mushrooms in bowl and cover with hot water. Let stand
30 minutes.Drain reserving 1/2 cup liquid. Squeeze out excess
water. Cut off and discard stems. Leave mushrooms whole, or, if
large, cut into halves.
2.Drain straw mushrooms, baby corn, and bamboo shoots. If corn is
large, diagonally cut ech ear into small pieces. Rinse under cold
running water and drain. Combine oyster sauce and soy sauce in small
cup.
3.Heat oil in wok or large skillet over high heat. Add garlic and
stir-fry 10 seconds.Add dried mushrooms; stir-fry 1 minute. Add
chicken broth and reserved 1/2 cup mushroom liquid. Cover and simmer
over medium heat until mushrooms are tender and about 1/2 the liquid
has evaporated, about 5 minutes.
4.Add straw mushrooms, corn, bamboo, shoots, and soy sauce mixture.
Simmer 3 minutes.Blend cornstarch and water in small cup. Stir into
wok; cook and stir until sauce boils and thickens slightly. Source:
The Treasury of Creative Cooking, by the Editors of Consumers Guide.
Shared and MM by Judi M. Phelps, GENIE (G.PHELPS1), NVN (JPHELPS)
Internet: Judi.Phelps@sjc.com or JPHELPS@nvn.com Submitted By RALPH'S
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