1. Soak dried mushrooms; reserve their soaking liquid. 2. Heat oil. Add soaked mushrooms and stir-fry 2 minutes. Stir in soy sauce and sherry, then salt. 3. Add remaining oil, mushroom-soaking liquid and sugar. Heat quickly; then simmer, covered, 30 minutes. 4. Blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over rice and serve. From
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 92 (54%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 253.6mg||9 %|
|Potassium 195.2mg||5 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 17.8g|
|Protein 1.6g||2 %|
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Calories per serving: 171
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