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.
A. 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 N. 4 pieces fresh
bean curd skin O. 2 cups peanut oil
  PREPARATION:
I.  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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