![]()
Serves 4
30 g/1 oz dried black fungus or 100g fresh fungus
6 dried shiitake mushrooms
or 100g fresh shiitake mushrooms
250 g/8oz pressed bean curd
2 tablespoons peanut oil
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
2 tablespoons light soy sauce
2 teaspoons sugar
250 g/8 oz sliced green beans or asparagus
150 g/5oz matchstick strips of carrot
1 teaspoon cornflour (cornstarch)
1 teaspoon sesame oil
Soak dried fungus and dried mushrooms in separate bowls of hot water for 30 minutes. Save soaking water after squeezing excess water from mushrooms. Discard mushroom stems and cut caps into slices. Trim any tough gritty portions off cloud ear fungus and cut into bite-sized pieces. Cut bean curd into small dice, drop into a pan of boiling water and simmer for a few minutes until bean curd is heated through. Drain in a colander.
Heat a wok, pour in the oil and fry garlic and ginger for 30 seconds. Add mushrooms and stir-fry for a few minutes, then add soy sauce, sugar and 1 cup of the mushroom soaking liquid. Stir, cover and simmer for 10 minutes. Add prepared vegetables, cover and simmer a further 5 minutes. Add fungus and cook for a minute or two longer. Stir in cornflour mixed with a tablespoon of cold water. When sauce boils and thickens, add the sesame oil, toss through and serve at once with steamed rice.
Encyclopedia of Asian Food
By Charmaine Solomon
Periplus Editions
Hardback, $39.95
ISBN: 0-8048-1791-X
Recipe Reprinted by permission.
Recipes
This page created July 1999

Return to the
Global Gourmet®
Main Page

Summer Recipes,
Picnic Ideas
& Grilling Tips
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC
Become a Chef:
Best Culinary Schools
Everything Kitchens
Coffee Makers, Blenders
Espresso Machines
The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts
Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts
Tenerife
Weight Loss Diet
Women's Vests
Vending Machines
Cheap Hotels
Cheap Holidays
Holiday Cottages