INGREDIENTS

INSTRUCTIONS

The next few recipes are from a big, fat cookbook that would be
several volumes if they had not used the somewhat unappealing format
in which the recipes are presented.  The book is pretty no frills,
with little background given for the dishes.  Almost everything that
I've tried from the book has been good, though.  Here we get into  some
hard- core, no-fooling Chinese vegetarian recipes.  The book has  a lot
of vegetarian stuff in it, as well as recipes tailored for  diabetics
and those with ulcer problems.  It's actually pretty easy  to use once
you get used to the odd format.  1 tablespoon peanut oil B. 4 large
mushrooms C. 1 cup finely shredded  bamboo shoots D. 2 teaspoons light
soy sauce E. 1/2 teaspoon sugar F.  1/2 teaspoon salt G. 1 tablespoon
mushroom water H. 1 1/2 teaspoons  cornstarch I. 1 teaspoon sugar J. 2
teaspoons light soy sauce K. 1/2  teaspoon sesame oil L. 1/2 teaspoon
salt M. 1 tablespoons mushroom  water 4 pieces fresh bean curd skin O.
2 cups peanut oil    PREPARATION  Wash B and soak in warm water for 15
minutes; drain and save water;  shred B very fine.  II.  Mix D,E,F,G.
III.  Mix H,I,J,K,L,M.  COOKING: 1. Heat A, add B, stir-fry a few
seconds, add C, mix well.  2.  Add D-G, stir well and cook for 1
minute.  3.  Dip pastry brush into H-M and brush 1 piece of N
generously.  4.  Spread 1/4 of A-G on top; place second piece of N over
this; brush  again with H-M and spread 1/4 A-G over this.  5.  Repeat
procedure until fourth layer is finished.  6.  Fold into a 2-to 3-inch
roll; place on a plate and steam over  boiling water for 10 minutes;
cool completely  7.  Heat O to 375F; deep fry A-N until golden brown (1
to 2 minutes),  cool. Slice and serve as hors d'oeuvres or serve with
rice.  From "An Encyclopedia of Chinese Food and Cooking" by Wonona W.
and  Irving B.  Chang, Helen W. and Austin H.  Kutscher.  Crown
Publishers, Inc. New York.  MCMLXX  Posted by Stephen Ceideburg;
December 20 1990.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3mg
Potassium: 35.8mg
Carbohydrates: <1g
Protein: <1g