1. Soak dried mushrooms. Then squeeze dry and cut off stem ends. Mince ginger root. 2. Heat oil in a heavy pan. Stir-fry ginger a few times. Add mushrooms and stir-fry gently to coat with oil. 3. Add stock, soy sauce and sugar. Bring to a boil, stirring, then simmer, covered, until mushrooms absorb most of the liquid (about 1 hour). 4. Sprinkle with salt and sesame oil. Serve hot or cold (whole, sliced, or in bite-size pieces). VARIATIONS: For the soy sauce, substitute sherry. In step 2, brown a crushed garlic clove and remove before adding the ginger and mushrooms. In step 3, add 1 clove star anise. From
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 47 (49%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 769.5mg||27 %|
|Potassium 180.9mg||5 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 11.2g|
|Protein 1.2g||2 %|
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Calories per serving: 95
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