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See below ingredients and instructions of the recipe
5 Dried Chinese blk. mushrooms 1/4 ts Oriental sesame oil
4 1/2 c Cold water 1/4 ts Light soy sauce
1/2 c Szechwan preserved veg. * 1/4 ts Black soy sauce
3 Green onion; quartered 1/8 ts Ground white pepper
2 lg Carrots; coarsely chopped
*Note: canned Szechwan preserved vegetable should be rinsed and thinly
sliced.
Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off
stems; reserve. Rinse stems and caps.
Bring mushroom stems and caps, 4 1/4 cups cold water and all remaining
ingredients to boil in heavy large saucepan. Reduce heat, cover and simmer
2 hours. Cool completely. Refrigerate overnight. Strain before using.
Makes about 1 1/2 cups.
Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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