Name: Soft Immortal Food
Ingredients: 1/4 c Peastarch noodles; 2 c Dried black mushrooms; 4 Bean curd sticks; 12 Cakes bean curd; 2 tb Chinese red bean cheese; Water to cover; 2 tb Cornstarch; 2 ts Soy sauce; 1/4 c Water

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Chinese	Vegetable	8	Servings

INGREDIENTS

1/4	c	Peastarch noodles
2	c	Dried black mushrooms
4		Bean curd sticks
12		Cakes bean curd
2	tb	Chinese red bean cheese
		Water to cover
2	tb	Cornstarch
2	ts	Soy sauce
1/4	c	Water

INSTRUCTIONS

1. Separately soak peastarch noodles and dried mushrooms. Break bean curd
sticks in 3-inch lengths and also soak.
2. Cut each bean curd cake in 4 parts. Cut soaked peastarch noodles in
3-inch lengths. Cut mushrooms in half, if large.
3. Place noodles, mushrooms and the dried and fresh bean curd in a
saucepan. Mash red bean cheese and add, along with water. Bring to a boil;
then simmer, covered, 1 hour.
4. Blend cornstarch, soy sauce and remaining cold water to a paste. Then
stir in to thicken 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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