Mixed Vegetable Sauce For Deep Fried Peking Chicken
|Dried black mushrooms||4|
|Ginger root slice||4|
|Bamboo shoots||1⁄4 Cup (4 tbs)|
|Chinese lettuce||1⁄2 Cup (8 tbs)|
|Stock||1⁄2 Cup (8 tbs)|
1. Soak dried mushrooms.
2. Shred ginger root. Slice bamboo shoots, Chinese lettuce, water chestnuts and soaked mushrooms.
3. Heat oil. Add salt, then ginger root, and stir-fry a few times.
4. Add all sliced vegetables; stir-fry to heat through Add stock and heat quickly. Cook, covered, 2 to 3 minutes; then stir in sugar and pepper.
5. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken. Pour sauce over chicken and serve.