CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains, Dairy |
Chinese |
Vegetable |
8 |
Servings |
INGREDIENTS
2 |
c |
Ginkgo nuts |
2 |
c |
Winter melon |
12 |
|
Cakes bean curd |
4 |
tb |
Oil |
2 |
tb |
Chinese red cheese |
2 |
c |
Water |
INSTRUCTIONS
1. Shell and blanch ginkgo nuts. Peel and cube winter melon. Cut each bean
curd cake in 4 parts.
2. Heat oil. Add ginkgo nuts, melon and bean curd and stir-fry gently 3
minutes (or else shake or tilt the pan to avoid breaking the bean curd).
3. Mash red cheese and add, along with water. Bring to a boil; then simmer,
covered, 1 hour, 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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