Mock eel


6-oz. dried shiitake mushrooms

Corn starch

1-tablespoon fresh ginger, minced

1-tablespoon scallions, cut into rounds

1.5-tablespoons vegetable oil

Dash of vegetable stock (or chicken stock)

3-tablespoon quality soy sauce (I use Lee Kum Kee)

1½-tablespoons sugar


Soak and drain mushrooms.

Cut into spirals (long strips)

Dust with the cornstarch, shaking off excess.

Deep fry until crisp.

In a wok or fry pan, stir fry the ginger/scallion mixture until aromatic. Add stock, soy sauce and sugar and reduce until mixture coats a spoon.

Add mushrooms and toss until evenly coated.

To plate, garnish with tomato slices.

— Courtesy of New England Cooks

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