Serving
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Sweetbreads in Mushroom Sauce
California
  -   in the Chinese style
Serves
Effort:
Sched:
DoAhead:  
3 w/rice  
***
1 day  
Most
This intensely flavorful and quite substantial dish is from California, attributed to restaurateur Jock Livingston, of Ports in Los Angeles. I have, of course, made a few adjustments to my taste (more sweetbreads, no sugar) and method of serving.




1-1/2
8
1
5
1/4
------
1/2
1/4
3
1
------
3
------
2
#

cl
oz
in
---
c
c
T
T
---
T
---
Sweetbreads (1)  
Black Mushroom, dry
Garlic
Onion
Ginger Root
-- Sauce
Stock.
Oyster Sauce
Rice Wine (2)
Soy Sauce
----------
Olive Oil ExtV
-- Garnish
Scallions
Prep   -   (1 Day (25 minutes work))
  1. Rinse SWEETBREADS and soak in cold water or milk for about 4 hours (optional). In a saucepan with water to cover, bring to a boil and simmer 10 minutes. Drain, chill in cold water and press in the fridge for 4 hours or more if desired. See our page Sweetbreads for full details.
  2. Pour just boiled water to cover over MUSHROOMS. Let soak for at least 1/2 hour. Drain, remove stems and chop fairly fine.
  3. Slice SWEETBREADS about 3/8 inch thick and cut into lengths of about 1-1/2 inches or so.
  4. Crush GARLIC and chop fine. Chop ONION fine. Slice GINGER very thin and chop fine. Mix all.
  5. Slice SCALLIONS thin crosswise for garnish.
  6. Mix all Sauce Items.
Run   -   (10 min)
  1. In a wok or spacious sauté pan, heat Oil. Fry Onion mix over moderate heat until translucent but not browned.
  2. Stir in Mushrooms, then Sweetbreads. Fry over moderate heat, turning gently until Sweetbreads are heated through (about 2 minutes).
  3. Stir in Sauce mix, bring to a simmer and cook turning gently now and then for about 3 minutes. The sauce should thicken some but still be pretty loose.
  4. Garnished with Scallions and serve hot with plenty of steamed long grain rice.
NOTES:
  1. Sweetbreads:   These are the thymus and/or pancreas (no, not the nuts - see our Bull Balls for that) of young beefs. They are available from ethnic markets or specialty butchers. For details see our Sweetbreads page.
  2. Rice Wine:   Use a good drinkable Chinese rice wine, not those horrid salted "cooking" versions. Lacking that use sake or a dry sherry..
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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