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1-1/2 cups boiling water
Blend all the ingredients EXCEPT the dissolved cornstarch in a blender (leave the plastic thing out of the center hole in the blender lid and cover with a folded towel, so that the hot liquid doesn't explode) until as smooth as possible.
Pour into a medium saucepan and heat to boiling over high heat. Add the dissolved cornstarch and stir until thickened. Cool and store in a covered jar or bottle in the refrigerator. Since it is quite salty and sweet, it should keep for several months.
Microwave Directions: You can microwave the mixture, with the cornstarch, in a medium bowl and cook on HIGH for 1 minute, then whisk. Repeat until thickened.
Posted by Brenda-Lee Olson
Nutritional Info Per Serving: N/A
6 tbsp. ground dried Chinese mushrooms OR wild mushroom powder
6 tbsp. Chinese brown bean sauce
6 tbsp. soy sauce
Scant 1/2 cup dark unbleached or brown sugar, or Sucanat
1 tbsp. cornstarch, dissolved in
1 tbsp. cold water