Instructions: 1. Drain canned button mushrooms; then slice.

2. Blend cornstarch, water, soy sauce and pepper to a paste.

3. Heat oil. Add mushrooms, then remaining water and soy sauce; also sherry, sugar and salt. Cook, stirring, only to heat through.

4. Stir in cornstarch paste to thicken; then pour sauce over rice and serve.

NOTE: This sauce is also good as a topping for stir-fried spinach.

VARIATION: At the end of step 4, sprinkle with a few drops of sesame oil.

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