| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Cklive15 | 1 | servings |
INGREDIENTS
| 4 | ts | Oriental sesame oil |
| 4 | ts | Dark soy sauce |
| 1 | tb | Sugar |
| 1 | pn | White pepper |
| 1 | tb | Peanut oil |
| 10 | Dried Chinese black mushrooms; soaked in hot water | |
| ; to cover for 30 | ||
| ; minutes, rinsed, | ||
| ; squeezed dry, stems | ||
| ; discarded and caps | ||
| ; sliced thin | ||
| 3/4 | c | Julienne strips of carrot |
| 1/2 | c | Julienne strips of rinsed canned bamboo |
| ; shoots | ||
| 1 | lg | Piec fresh and pliable dry bean-curd; (available at Asian |
| ; skin, markets) | ||
| 1/4 | c | Peanut oil |
| 1 1/2 | c | Shredded lettuce |
INSTRUCTIONS
FOR THE FILLING Make the filling: In a small bowl stir together the sesame oil, soy sauce, sugar and white pepper. In a heated wok, heat the peanut oil over high heat until it just begins to smoke, add the mushrooms, carrot and bamboo shoots and stir-fry the mixture for 1 minute. Add the soy sauce mixture and 1/4 cup water, stir-fry the mixture for 3 minutes, or until the vegetables are tender and the water is evaporated, and transfer the filling to a bowl. Cut the bean-curd skin into 6 (6- by 4-inch) rectangles with kitchen shears, moisten the rectangles lightly with wet hands and divide the filling among them, arranging it along a long side. Roll up each rectangle jelly-roll fashion, leaving the ends open, arrange the rolls seam side down in one layer in an oiled metal pie plate or heatproof shallow dish, and sprinkle with 1 tablespoon water. Arrange a round metal rack level in a wok, add enough water to reach almost up to the rack, and bring to a boil, covered. Set the pie plate on the rack, steam the rolls, covered, for 10 to 15 minutes, or until they are translucent, and remove the pie plate from the wok. In a large heavy skillet heat the oil over moderately high heat until it begins to smoke and in it fry the rolls, turning them, for 1 to 2 minutes, or until they are golden brown. Transfer the rolls with tongs to paper towels and let them drain briefly. Cut each roll into fourths and serve the rolls on a platter lined with the lettuce. Yield: 24 hors d'oeuvres Converted by MC_Buster. Recipe by: COOKING LIVE SHOW # CL9279 Converted by MM_Buster v2.0l.
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