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Vegetables, Grains Chinese Ceideburg 2, Chinese, Vegetarian 1 Batch

INGREDIENTS

1 Potato, cooked peeled and
slice 1/4 inch thick
2 T Flour
Peanut oil for frying
1 Onion, sliced
1/2 lb Snow peas
10 Wood ears, soaked to
soften tough ends
removed cut in slivers
1/2 t Salt
1/2 t Sugar
1/3 c Water

INSTRUCTIONS

Here's one for mock fish, using potatoes to replace the finny  critter,
that sounds like a pretty tasty vegetarian dish regardless  of how much
the potato resembles a fish. Sprinkle potatoes with flour  and deep-fry
until golden.  Drain and set aside. Pour off all but 2  tablespoons of
the oil, reheat an add onion. Stir-fry for 10 seconds  and add snow
peas and wood ears.  Stir- fry for another 10 seconds  and add salt,
sugar and water. Bring to rapid boil, stirring  constantly, and cook
until peas are just tender crisp. Add reserved  fried potato slices,
heat through and serve. Wood ears are a type of  mushroom or shelf
fungus.  When soaked it has a crunchy, gelatinous  texture with little
taste.  If you can't find them, I imagine that  you could use the dried
mushrooms although they wouldn't give exactly  the same effect.  A
closer substitute would be dried jellyfish, but  if you're somewhere
that sells dried jellyfish, I'm sure that they  have wood ears as well.
From "The Regional Cooking of China" by Margaret Gin and Alfred E.
Castle. 101 Productions, San Francisco, 1975.  Posted by Stephen
Ceideburg; December 20 1990.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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