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Black Mushrooms and Mustard Greens

Vegetables, also Vegetarian Foods

Black Mushrooms and Mustard Greens
8 large dried Chinese black mushrooms
2 Tablespoons rendered chicken fat or lard
2 Tablespoon cornstarch, divided
1 cup chicken broth
1 Tablespoon vegetable oil
1 teaspoon salt
1 teaspoon oyster sauce
1 pound mustard greens cut into two-inch pieces
1. Soak the mushrooms in one cup of hot water for twenty minutes, take them out and squeeze out the water reserving it. Next cut off the stems and discard them, and cut the mushroom caps in quarters.
2. Coat the mushrooms on their undersides with the fat, then dust them with half the cornstarch.
3. Mix the rest of the cornstarch with the broth and stir it well.
4. Heat vegetable oil and fry the mushroom caps, gill sides up for one minute, then add the salt and oyster sauce and stir-fry for another minute before adding the broth mixture and the greens. Bring to the boil, stir-fry for three minutes stirring all the time, then serve.

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