Mock Eel

Chinese yum.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 7  ounces  dried shiitake mushrooms, stems removed
• 6  cups water
• 1⁄3 cup canola oil, for frying
• 1⁄2 cup cornstarch
• 3  scallions, thinly sliced, divided
• 1  inch  piece ginger, minced
• 1⁄3 cup soy sauce
• 1⁄4 cup sugar

Directions

1. In a large bowl, soak mushrooms in the water for 10 minutes. Drain and sliced in 1/3" slices, then squeeze dry.
2. Heat 2" oil in a 14" skillet. Toss mushrooms with cornstarch and fry till crispy. Remove to drain on paper towering.
3. Drain off all but 2 T. of the oil. Add ginger and 3/4 of the scallions. Cook and stir for 30 seconds, till fragrant.
4. Stir in the soy sauce and sugar and cook and stir until syrupy, 1 or 2 minutes.
5. Add mushrooms back to skillet and toss to coat and cook 1 minute. Garnish with remaining scallions. Serve as a side to rice and other veggies.