Delight?

1 Answer

Answer :

Ingredients1 c Oil for deep-frying1 ts MSG (opt)2 tb Dark soy sauce2 tb Medium sherry1 tb Water1 Sq. fermented bean curd1 ts Salt1/2 ts Sugar2 tb Sesame oilDRIED INGREDIENTS- 4 Lily buds, Golden Needles4 Wood ear black fungus6 Nami Black mushrooms2 Bean curd sticks1/2 c Dried bamboo shoots (opt)2 oz Bean thread noodlesFRESH & CANNED INGREDIENTS- 2 c Mung bean sprouts2 Stalks celery2 md Carrots1 Bell pepper1 Long white turnip2 Leaves Napa cabbage1/2 c Canned ginko nuts1/2 c Canned baby corn2 Cakes pressed bean curd,6 OR fried gluten balls)Preparation: Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and lily buds into 2 sections. Remove hard stems from wood ears, and slice thinly. Remove stems from black mushrooms (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2 lengths. Cut soaked bean thread noodles into 3 pieces. Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2 long pencil-size pieces. Halve baby corn on the bias. Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain. MASH fermented bean curd, then blend with sugar, dark soy, ****** and water. Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute. Add liquid mixture, mixing with juices in pan. Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm. Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm bowl.

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