| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Buddhist |
Vegetable |
8 |
Servings |
INGREDIENTS
| 1/8 |
lb |
Rice or peastarch noodles (soaked); cut in 3-inch lengths |
| 1/2 |
c |
Lily buds (soaked) |
| 1/2 |
c |
Dried black mushrooms (soaked); cut in half |
| 2 |
tb |
Cloud Ear mushrooms (soaked) |
| 1/2 |
c |
Hair seaweed ( soaked ) |
| 1/2 |
c |
Dried bamboo shoots (soaked); cut in 2-inch lengths |
| 1/4 |
c |
Dried chestnuts (parboiled) |
| 3 |
|
Sticks dried bean curd; broken in 2-inch lengths and soaked -or- |
| 1 |
|
Or |
| 2 |
|
Sheets dried bean curd (soaked); cut in squares or rectangles |
| 2 |
|
Pieces dried lotus root (soaked) |
INSTRUCTIONS
These are dried ingredients for use with "Basic Buddhist Vegetable Dish".
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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