Mock Eel

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Chef Steve Bogart, A Single Pebble Restaurant, Burlington, Vermont

Ingredients
6oz. dried shitake mushrooms
Corn starch
1 tablespoon fresh ginger, minced
1 tablespoon scallions, cut into rounds
1.5 tablespoons vegetable oil
Dash of vegetable stock (or chicken stock)
3 tablespoon quality soy sauce (I use Lee Kum Kee)
1.5 tablespoons sugar

Preparation
Soak and drain mushrooms.

Cut into spirals [long strips]

Dust with the cornstarch, shaking off excess.

Deep fry until crisp.

In a wok or fry pan, stir fry the ginger/scallion mixture until aromatic.  Add stock, soy sauce, and sugar and reduce until mixture coats a spoon.

Add mushrooms and toss until evenly coated.

To plate, garnish with tomato slices.