| 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 |
md |
Yellow onion; minced |
| 2 |
lg |
Hot red chili peppers; fresh |
| 2 |
|
Whole red serrano chili peppers or- 6-8 dried red chiles; soaked |
| 2 1/2 |
tb |
Dried ground coriander |
| 2 |
|
Cubes preserved bean curd; (fu ru, fu chi) |
| 3 1/2 |
c |
Vegetable broth |
| 4 |
ts |
Soy sauce |
| 6 |
|
Whole spring onions; shredded |
| 1 |
|
Stalk celery; sliced diagonally |
| 2 |
|
Whole green chiles; sliced |
| 2 |
tb |
Fresh ginger root; grated |
| 2 |
|
Whole limes; sectioned |
| 2 |
tb |
Soy sauce |
| 2 |
|
Squares pressed seasoned tofu |
INSTRUCTIONS
GRAVY
GARNISH
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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