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Asian/Hawaiin | |
| 7 oz. dried shiitake mushrooms, stems removed 6 cups boiling water Canola oil, for frying 1⁄2 cup cornstarch 3 scallions, thinly sliced 1 (1") piece ginger, peeled and minced 1⁄3 cup soy sauce 1⁄4 cup sugar | |
| 1. Combine mushrooms and water in a bowl; let sit until softened, about 10 minutes or longer. Drain mushrooms and slice 1⁄3" thick; squeeze dry. (too make it look like eel cut into a long strand. 2 Heat 2" oil in a 14" flat-bottomed wok until a deep-fry thermometer reads 350�. Toss mushrooms with cornstarch. Working in batches, fry mushrooms until crisp, 1�2 minutes. Transfer mushrooms to paper towels to drain. Discard all but 2 tbsp. oil from wok; heat over medium-high. Cook three-quarters of scallions and the ginger until fragrant, about 30 seconds. Add soy sauce and sugar; cook, stirring constantly, until thickened, 1�2 minutes. Stir in reserved mushrooms; cook 1 minute. Transfer to a serving platter; garnish with remaining scallions. | |
| Optional add some garlic and Thai chilies with the scallion. | |
Unrated | |
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