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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Chinese Vegetable 8 Servings

INGREDIENTS

1/4 c Peastarch noodles
2 c Dried black mushrooms
4 Bean curd sticks
12 Cakes bean curd
2 tb Chinese red bean cheese
Water to cover
2 tb Cornstarch
2 ts Soy sauce
1/4 c Water

INSTRUCTIONS

1. Separately soak peastarch noodles and dried mushrooms. Break bean curd
sticks in 3-inch lengths and also soak.
2. Cut each bean curd cake in 4 parts. Cut soaked peastarch noodles in
3-inch lengths. Cut mushrooms in half, if large.
3. Place noodles, mushrooms and the dried and fresh bean curd in a
saucepan. Mash red bean cheese and add, along with water. Bring to a boil;
then simmer, covered, 1 hour.
4. Blend cornstarch, soy sauce and remaining cold water to a paste. Then
stir in to thicken and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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