copperbadge:

Mock eel in sweet sauce over rice! A fine Independence Day lunch.

Mock Eel

2 oz dried shiitake mushrooms or 1 oz plus one portobello mushroom cap
Boiling water
Oil for frying
½ cup cornstarch
3 scallions, chopped
1 1" piece of ginger, peeled and minced, or 1 tsp dried ground ginger
1/3 cup soy sauce
¼ cup sugar

Rehydrate shiitake mushrooms by covering in boiling water and letting sit for 10 minutes. If using portobello, slice thinly and place in colander. Drain shiitake mushrooms and blanch portobellos by pouring hot water off over colander and pouring shiitake mushrooms into colander. Squeeze dry.

Toss mushrooms with cornstarch until coated, and then fry in oil until crisp. Transfer to paper towel and discard all but 2 tbsp of the oil.

Cook 2/3 of scallions and ginger in oil until fragrant, about 30 seconds. Add soy sauce and sugar; cook, stirring constantly, until thickened, 1-2 minutes. Stir in mushrooms and cook for 1 minute. Serve over rice and garnish with remaining scallions.