5 Dried Chinese blk. mushrooms
4 1/2 c Cold water
1/2 c Szechwan preserved veg. *
3 Green onion; quartered
2 lg Carrots; coarsely chopped
1/4 ts Oriental sesame oil
1/4 ts Light soy sauce
1/4 ts Black soy sauce
1/8 ts Ground white pepper
*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
