Chinese New Yearıs Special
This dish is a New Yearıs tradition, especially since it can be made
a day before and reheated or served at room temperature. It
usually contains 10 ingredients, which vary from cook to cook;
feel free to substitute according to taste and availability of
items.
Servings: 4
1 12-inch stick of dried tofu, soaked five hours
12 dried black mushrooms, soaked 1 hour in 2/3 cup cold water
2-3 Tbsp vegetable oil
1/2 cup unsalted cashews, toasted
1/3 cup frozen green peas
1/4 cup sliced fresh water chestnuts
3/4 cup sliced fresh white mushrooms
1/2 cup canned whole hominy, drained
1/2 cup sliced, canned bamboo shoots
1 small carrot, julienned
1 stalk celery, julienned
2 Tbsp soy sauce
2/3 cup soaking liquid from black mushrooms
1/2 tsp sugar
Salt to taste (optional)
1/2 tsp sesame seed oil (optional)
Press water out of bean curd stick and cut into 1-inch lengths.
Discard soaking water. Squeeze water out of mushrooms and slice
into narrow strips. Reserve mushroom soaking water. Heat a wok
over medium-high heat and add 3 tablespoons oil (or 2
tablespoons oil in an electric wok at 320°F). When oil is hot, add
bean curd, cashews, peas, water chestnuts, black mushrooms,
white mushrooms, hominy, bamboo shoots, carrot and celery;
stir-fry 2 minutes (reduce heat if vegetables start to burn). Stir
in soy sauce. Add reserved mushroom liquid and cook for 3
minutes, stirring frequently. Add salt if desired. Turn up heat and
stir-fry until almost all liquid is absorbed, about 1 1/2 minutes.
Remove from heat and top with sesame seed oil if desired.
Preparation and cooking time: ? min.
Per serving: 330 cal, 10 g prot, 562 mg sod, 37 g carb, 17 g fat, 0
mg chol, ? mg calcium
Hint: Fresh water chestnuts are frequently available through the
first few months of the year; do not substitute canned water
chestnuts. If you cannot find fresh, you can substitute jicama for a
similar texture.
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