8 to 10 black mushrooms
Oil for frying
Chinese parsley, lettuce or any salad green vegetables
3 tbsp. cornstarch
1 tsp. salad oil
1 tbsp. soy sauce
4 slices ginger, 1/16 inch thick x 1 inch sq.
1 1/2 tsp. vinegar
1 tbsp. sugar
1 1/2 tsp. five spice powder
1 tsp. sesame oil
M.S.G. (optional)

Soak mushrooms in hot water until soft; remove stems. Cut mushrooms with scissors in a spiral path 1/4 inch wide so that mushrooms will be in long strips resembling eels. Dredge mushrooms thoroughly in cornstarch, covering them completely. Heat oil. Fry mushrooms until golden in color; drain. Make a soft bed of greens for mushrooms. Heat oil and pan-fry mushroom stems and ginger to extract the flavor of the stems and ginger; discard cooked matter and save oil. Add soy sauce, vinegar, sugar, five spice powder, sesame oil, M.S.G. and mushrooms. Stir-fry for 1 to 2 minutes. Spread mushrooms over bed of greens and serve.

COMMENTARY: This is a simple dish to prepare. The texture, appearance and flavor of the mushrooms make it a good substitute for eel in vegetarian cuisine. Try it. We feel sure it will become a favorite dish of yours.