Mushroom stems

[Isa]

I do the same thing Margaret. Great way to prevent waste and to ensure good quality stock. I freeze my stock into ice cube tray, that way I defrost only what I need.

You should have this, a Chinese Vegetarian Dish ( snacks) which use the Stems

Soak the stems in season solution ( hot or warm) consisted of sugar , salt , chinse wine (Hua Diao ) or sherry , Sesame oil and chicken stock. after 15 - 20 mins soaking time bring them to boil for another 10 to 15 mins, drain til dry.

Then Deep fry them in peanut oil , until they are dry n crspy.

Drain and put them in a mixing bowl and add in Sugar , Chilli Powder ( or Paprika) and some salt then mixwell while they are still hot.

It can last for weeks , if you in in a air tied container , after it totally cool down.