| 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.
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”