| |
| |
| 1 |
cup |
Oil (for deep-frying) |
|
| 1 |
tsp |
MSG (opt) |
|
| 2 |
tbsp |
Dark Soy Sauce |
|
| 2 |
tbsp |
Medium Sherry |
|
| 1 |
tbsp |
Water |
|
| 1 |
|
Sq. Fermented Bean Curd |
|
| 1 |
tsp |
Salt |
|
| 1/2 |
tsp |
Sugar |
|
| 2 |
tbsp |
Sesame Oil |
|
| Dried Ingredients: |
| 4 |
|
Lily Buds (golden needles) |
|
| 4 |
|
Wood Ear black fungus |
|
| 6 |
|
Nami Black Mushrooms |
|
| 2 |
|
Bean Curd Sticks |
|
| 1/2 |
cup |
Dried Bamboo Shoots (opt) |
|
| 2 |
oz |
Bean Thread Noodles |
|
Fresh & Canned Ingredients:
|
| 2 |
cups |
Mung Bean Sprouts |
|
| 2 |
|
Stalks Celery |
|
| 2 |
med |
Carrots |
|
| 1 |
|
Bell Pepper |
|
| 1 |
|
Long White Turnip |
|
| 2 |
|
Leaves Napa Cabbage |
|
| 1/2 |
cup |
Canned Ginko Nuts |
|
| 1/2 |
cup |
Canned Baby Corn |
|
| 2 |
|
Cakes Pressed Bean Curd, |
|
| 6 |
|
OR Fried Gluten Balls |
|
|
|
|
|
|
|
| |
| |
Preparation:
|
| 1. |
Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and lily buds into 2" sections. Remove hard stems from wood ears, and slice thinly. Remove stems from black mushrooms (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2" lengths. Cut soaked bean thread noodles into 3" pieces. |
| 2. |
Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby corn on the bias. Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain. Mash fermented bean curd, then blend with sugar, dark soy, sherry and water. |
|
|
| |
Stir-frying:
|
| 3. |
Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute. Add liquid mixture, mixing with juices in pan. Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm. Uncover, sprinkle in sesame oil. Toss briefly. Serve in a warm bowl. |
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6 Servings
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