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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Arlene Swanson
  • 1 cup vegetable oil
  • 3 to 6 cloves garlic, minced
  • 2 or 3 onions, sliced or chopped
  • 5 or 6 white mushrooms, sliced
  • 1â�„2 cup all-purpose flour
  • 1 TBS yeast flakes
  • 3 TBS corn starch
  • 4 TBS unfermented soy sauce
  • 2 cups water
  • Sage to taste
  • Salt to taste
Measure the vegetable oil into a small saucepan. Simmer the garlic and onion for two minutes on medium high. Add mushrooms. Put this mixture into another bowl and set aside.
In pot, make a paste of flour, yeast flakes, corn starch and soy sauce. Add the water gradually, stirring constantly. Add sage and salt. Bring to a boil on medium heat, stirring constantly. Boil until thick. Once thick, stir in mushrooms, garlic and onion mixture.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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