| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Fixed |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Flat wheat or yellow |
|
|
noodles fresh or dry |
| 4 |
c |
Mung bean sprouts |
| 1 1/2 |
lb |
Sweet potatoes |
| 1 |
|
Yellow onion, minced |
| 2 |
|
Hot red chili peppers, fresh |
| 2 |
|
Whole red serrano chili |
|
|
peppers or- 6-8 dried red |
|
|
chiles soaked |
| 2 1/2 |
T |
Dried ground coriander |
| 2 |
|
Cubes preserved bean curd |
|
|
fu ru fu chi |
| 3 1/2 |
c |
Vegetable broth |
| 4 |
t |
Soy sauce |
| 6 |
|
Whole spring onions |
|
|
shredded |
| 1 |
|
Stalk celery, sliced |
|
|
diagonally |
| 2 |
|
Whole green chiles, sliced |
| 2 |
T |
Fresh ginger root, grated |
| 2 |
|
Whole limes, sectioned |
| 2 |
T |
Soy sauce |
| 2 |
|
Squares pressed seasoned |
|
|
tofu |
INSTRUCTIONS
Garnish: Prepare garnish ingredients, place in individual serving
dishes and set aside. Gravy: Wash sweet potatoes, pierce several times
with a sharp knife, and steam (or cook in microwave) until tender. Set
aside to cool. Mince onion and chiles, mix together and grind into a
coarse paste (or continue chopping until this consistency is
achieved). Peel and chop sweet potatoes. In a medium bowl, mash 3/4 of
the potatoes, adding vegetable stock (up to 1 cup) as needed. Heat
large skillet or wok over med-high heat. Toast coriander in heated pan
until very fragrant, 2 to 3 minutes. Remove coriander from the pan.
Dry-fry onion and chile paste, stirring frequently, for 3 minutes. Add
several Tbsp vegetable stock, preserved bean curd, and toasted
coriander to the pan. Mash the bean curd, mixing with other
ingredients in the pan and fry for 2 minutes. Add remaining stock.
When the stock comes to the boil, blend in mashed potatoes, reduce
heat to low, add reserved potato cubes, cover, and simmer. Noodles and
Bean Sprouts: Bring a large pot of water to the boil. Blanch bean
sprouts (2 or 3 minutes) and divide among 4 wide soup bowls. Cook
noodles according to type used, and divide among bowls. Stir gravy,
adding warm stock or water if needed to thin, and quickly ladle over
hot sprouts and noodles. Serve with garnishes to add as desired.
Busted by Christopher E. Eaves <cea260@airmail.net> Recipe by:
Christina Hulbe Posted to recipelu-digest by "Christopher E. Eaves"
<cea260@airmail.net> on Mar 16, 1998
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