1. Soak the mushrooms in very hot water for 30 minutes. Drain. 2. Combine the water, vinegar, sugar, salt, and soy sauce in a saucepan and place over moderate heat. Stir until sugar dissolves. Simmer for 5 to 10 minutes. 3. Heat the peanut or vegetable oil in a skillet and add the mushrooms, all the other vegetables and the garlic. Stir-fry for 5 minutes. 4. Add the vegetables to the vinegar sauce, along with the dissolved cornstarch. Stir well and simmer for 10 minutes. 5. Remove from heat and serve with fried wonton. Notes and Variations *1. The tree ear mushrooms, which are found in Oriental food stores, expand considerably when soaked, so make sure you use a large enough bowl. 2. The sauce can be made far ahead of time and reheated. 3. A few drops of red food coloring will turn the sauce the same color as that sauce served in Chinese restaurants. Maria Polushkin;The Dumpling Cookbook Recipe by: Maria Polushkin, The Dumpling Cookbook
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|Serving Size: 1 Serving (1451g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 7 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 292.9mg||10 %|
|Potassium 500.7mg||13 %|
|Total Carbohydrate 633.2g||186 %|
|Dietary Fiber 9.1g||37 %|
|Sugars, other 624g|
|Protein 3.1g||4 %|
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Calories per serving: 2483
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