CHINESE VEGETABLE SOONG

FOR THE FILLING:
8 medium dried black mushrooms
hot tap water
1/4 cup peanut oil
1 cup diced, spiced, pressed tofu
1 cup diced bamboo shoots (1/4 inch dice)
1/2 cup sliced scallions, green and white
3/4 cup diced celery
1/3 cup diced, peeled fresh water chestnuts
1/2 cup reserved mushroom soaking liquid
2 tablespoons oyster sauce or vegetarian oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1/4 teaspoon kosher salt
1 teaspoon cornstarch, dissolved in
1 tablespoon water
1/2 teaspoon fresh ground black pepper
1 teaspoon sesame oil
8 crisp bibb lettuce leaves, or more
FOR THE SAUCE:
1/4 cup hoisin sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil

TO MAKE THE FILLING:
Cover mushrooms in hot tap water. Let sit for at least 30 minutes. Squeeze out moisture. Cut off stems. Cut into 1/4 inch dice.

Heat wok or skillet. Heat oil. Add mushrooms. Stir briefly.

Add tofu, bamboo shoots, scallions, celery and water chestnuts. Saute over high heat.

Add reserved mushroom soaking liquid, oyster sauce, soy sauce, sugar and salt. Bring mixture to a boil. Dribble in cornstarch mixture. Cook for 30 seconds, or until wok ingredients develop clear glaze. Remove from heat.

Stir in black pepper. Drizzle with sesame oil. Toss to combine. Remove to small decorative bowl. Surround with crisp, shapely bibb lettuce leaves.

TO MAKE THE SAUCE:
Combine hoisin sauce, soy sauce and sesame oil with 1 tablespoon water. Pass s

Note from source: This makes a great vegetarian appetizer. The hoisin-based sauce on the side should be familiar to anyone who has enjoyed not only these vegetable packages in restaurants but also mu shu pork or Beijing duck.
auce separately.

From: Bruce Cost; Big Bowl
Source: Saint Paul Pioneer Press, September 21, 2001