God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
It is important to note that that though most of the attack on believers seems to come through humans, we must see the devil as the ultimate force behind it all. It’s easy to get frustrated and even resentful toward others who oppose the cause of Christ, but they must not be seen as the primary cause or the primary enemy. People are only prisoners of war being used like puppets in the hands of Satan. People are to be loved as deceived as they may be. They are the mission field that needs to be set free from their bondage as they exist entombed in their false beliefs. Our enemy is not the liberal media or the gay community or the atheist or even the devil worshipper that lives down the street. Our enemy is the devil himself. We struggle not against flesh and blood (Eph. 6:12).
Randy Smith
Bean Curd Rolls
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Grains
Chinese
Appetizers, Chinese, Vegetarian
6
Servings
INGREDIENTS
1
c
Uncooked shortgrain rice
6
Dried shiitake mushrooms
1
tb
Vegetable oil
1
Garlic clove, minced
1/2
sm
Carrot, cut into 1" slivers
3
Asparagus tips, cut into 1/2" pieces, diagonally
1/4
c
Slivered bamboo shoots
1/4
c
Ginkgo nuts, optional
2
Pitted dates, chopped
2
Green onions, sliced
1
tb
Hoisin suce
2
tb
Soy sauce
2
ts
Rice wine/dry sherry
2
ts
Sesame oil
6
Dried bean curd sheets, soaked for a few minutes
1
tb
Flour mixed with 1 tb water
6
tb
Vegetable oil
INSTRUCTIONS
Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of
a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover &
steam the rice over boiling water for 30 minutes. Set aside.
Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain
well. Cut off & discard stems. Thinly slice caps. Set aside.
Place a wok over high heat till hot. Add oil, swirling to coat sides. Add
garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry
for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions,
hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2
minutes. Add rice & mix well. Transfer to a bowl & set aside.
To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally
across a bean curd sheet. Keep remaining sheets covered to prevent drying.
Fold bottom corner over filling to cover, then fold over right & left
corners. Roll over once to enclose filling. Brush sides & top of triangle
with flour & water mixture. Fold over to seal. Cover filled rolls with a
damp cloth while preparing the rest of the rolls.
Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add
rolls two at a time & cook for 2 minutes on each side, or till golden
brown. Transfer to a heat proof dish & keep warm in a 200F oven while
cooking remaining rolls.
To serve, cut each roll into thirds.
"Vegetarian Times" February, 1992.
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