jfw (07/20/82)
This recipe comes from Chinese Cooking On Next To Nothing, by Kenneth H.C. Lo.
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6 oz. mushrooms and mushroom stems
2 oz. dried mushrooms, if available.
1/2 lb potatoes, or bean curd if available (like volume)
6 cups bone or meat stock
2 chicken stock cubes
1/4-1/2 tsp salt and freshly ground pepper
2 Tb cornstarch
1 Tb lard
1/4 lb. ground meat (or scrapings from poultry carcass)
2 oz. green beans.
3 Tb Soy sauce
3-4 Tb Vinegar
1 Tb Sesame oil
Rinse off the fresh mushrooms and soak the dried mushrooms for 20 minutes in
1 cup of hot water. Reserve the soaking water. Dice the potatoes (or bean
curd) and mushrooms into 1/2 inch cubes. Simmer in 5 cups of the stock for 1/2
hour (add bits of smoked fish, such as haddock, or dried shrimps, if available).
Add 1 chicken-stock cube and adjust seasoning with salt. Mix the cornstarch
with the remaining stock until well blended.
Heat the lard in a large saucepan. Add the ground meat and stir fry for
3 minutes. Add the peas and salt and saute over low heat for 3 minutes. Pour
the contents of the first pan into the large saucepan. Add the
stock-and-cornstarch mixture, then turn and mix the contents together. Simmer
for 10 minutes, then add the second chicken stock cube, soy sauce, mushroom
water, vinegar, and pepper. Stir and mix well together. Sprinkle with sesame
oil, and serve either in a large tureen or in individual bowls.
Serves 5-6.