Mock eel

Ingredients

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

Preparation

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

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.