| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sichuan |
Essnce02 |
2 |
servings |
INGREDIENTS
| 1 |
lb |
Broccoli stems |
| 1/2 |
oz |
Cloud ear mushrooms; fungus |
| 1 1/2 |
ts |
Peanut oil |
| 1 |
tb |
Finely-chopped fresh ginger |
| 1 |
tb |
Finely-chopped garlic |
| 2 |
tb |
Finely-chopped green onion |
| 1 |
ts |
Chili paste |
| 1 |
tb |
Rice wine |
| 1 |
tb |
Light soy sauce |
| 2 |
ts |
Dark soy sauce |
| 1 |
ts |
Sugar |
|
|
Salt; to taste |
| 1/4 |
c |
Water |
| 1 |
ts |
Finely-ground Sichuan peppercorns |
| 1/2 |
lb |
Fresh Enoki mushrooms; stems trimmed |
INSTRUCTIONS
Peel the broccoli stems and cut into 1/4-inch by 1/4-inch by 2-inch
pieces. Rinse the cloud ears several times under cold water to remove
all the dirt. Soak them for 15 minutes in warm water. Heat a wok or
deep saute pan until it is hot, add the oil. Then add the ginger,
garlic, and green onions and stir fry for 30 seconds. Add the cloud
ears and broccoli stems, and stir fry for 1 minute. Add the chili
paste, rice wine, soy sauces, sugar, and salt to taste. Stir fry for
1 minute, and then pour in the water. Continue to cook until the
vegetables are tender, about 3 minutes. Add the pepper and Enokis.
Mix well and serve at once. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2245 broadcast 07-25-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-01-1996
Recipe by: Emeril Lagasse
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