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Snow Peas and Pine Mushrooms

Vegetables, also Vegetarian Foods

Snow Peas and Pine Mushrooms
1/2 pound pine mushrooms
1 teaspoon salt
1 Tablespoon Chinese Swatow rice wine
2 slices fresh ginger, smashed with side of a cleaver
1/2 teaspoon sesame oil
1 pound romaine lettuce, sliced into two inch pieces
2 Tablespoons vegetable oil, separated into two parts
10 quail eggs
2 scallions, cut into one-inch pieces
2 Tablespoons oyster sauce
6 cups chicken stock or water
2 Tablespoons cornstarch mixed with one tablespoon cold water
1. Rinse mushrooms in two cups cold water mixed with the salt, and after ten minutes, discard the water and add rice wine, ginger, and the sesame oil, stir gently and let rest for ten minutes.
2. Bring four cups cold water to the boil, add one half the vegetable oil and the lettuce, stir then drain and set lettuce aside.
3. Bring one cup water to the boil, add the quail eggs, reduce heat and simmer for ten minutes. Remove the eggs, discard the water, and when cool enough to handle, peel the eggs carefully not tearing the white part. Then cut them in half and set aside.
4. Heat other half of the vegetable oil, and stir fry the scallions, then add the mushroom mixture and stir-fry for one minute before adding the oyster sauce and then six cups chicken broth or water, and then the cornstarch mixture, stirring until the broth or water clears before adding the lettuce and the quail eggs, simmer for one minute, then serve.

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