Cuisine Featured: Chinese
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
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2 ounces dried Chinese mushrooms * 4 tsp sugar
2 c chicken stock, fresh or 2 T cornstarch combined with
canned ¼ c cold water
¼ c Chinese oyster sauce * 2 pounds firm fresh asparagus,
2 T imported Chinese or Japanese or two 10-ounce packages frozen
soy sauce * asparagus, thoroughly defrosted
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Combine the mushrooms, chicken stock, oyster sauce, soy sauce and sugar in a 12-inch wok or heavy 8- to 10-inch skillet and, stirring constantly, bring to a boil over high heat. Reduce the heat to low, cover partially and simmer for about 45 minutes, or until the mushrooms are tender. Give the cornstarch-and-water mixture a quick stir to recombine it and, stirring constantly, pour it into the mushroom sauce in a slow, thin stream. Stir over moderate heat until the sauce comes to a boil, thickens lightly and is clear. Taste for seasoning.
Meanwhile, with a sharp knife, cut off the top 2 inches of each asparagus spear. Reserve the remaining pieces of asparagus for another use, drop the tips into enough lightly salted boiling water to cover them by at least 2 inches. Cook briskly, uncovered, for about 5 minutes, or until the tips are barely tender and show only slight resistance when pierced with the point of a small, sharp knife.
Drain the asparagus tips in a colander, then transfer them to a heated bowl. Pour the mushroom sauce over the asparagus and serve at once. Serves 4.
