What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7413411 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Peas and Mushrooms

Vegetables, also Vegetarian Foods

Peas and Mushrooms
1/2 pound snow peas (or melting mouth peas) strings removed
1/2 cup sliced bamboo shoots
1 small can abalone mushrooms, drained, each cut in half, if they seem too big
1 small can golden mushrooms, drained
12 button mushrooms, each cut in half
1/2 cup each of other mushrooms of choice; it they are canned, drain them
1/2 cup cold chicken stock
3 Tablespoons oyster sauce
1 teaspoon sugar
2 Tablespoons cornstarch
1 Tablespoon dark or mushroom soy sauce
2 Tablespoons vegetable oil or lard or chicken fat
1. Rinse and dry peas, and mix them with the bamboo shoots, and set aside.
2. Dry all mushrooms, if canned, with paper towels and mix them together with the peas mixture above.
3. Mix chicken stock, oyster sauce, sugar, and the cornstarch and set aside.
4. Heat wok or fry pan, add oil or another fat, and fry the pea/mushroom mixture for three minutes, then add the chicken stock. Stir-fry until thickened, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720