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Ингредиенты
- 1 c. Oil for deep-frying
- 1 tsp MSG (opt)
- 2 Tbsp. Dark soy sauce
- 2 Tbsp. Medium sherry
- 1 Tbsp. Water
- 1 x Sq. fermented bean curd
- 1 tsp Salt
- 1/2 tsp Sugar
- 2 Tbsp. Sesame oil
- 4 x Lily buds, Golden brown Needles
- 4 x Wood ear black fungus
- 6 x Nami Black mushrooms
- 2 x Bean curd sticks
- 1/2 c. Dry bamboo shoots (opt)
- 2 ounce Bean thread noodles
- 2 c. Mung bean sprouts
- 2 stalk celery
- 2 med Carrots
- 1 x Bell pepper
- 1 x Long white turnip
- 2 x Leaves Napa cabbage
- 1/2 c. Canned ginko nuts
- 1/2 c. Canned baby corn
- 2 x Cakes pressed bean curd, 6 Or possibly fried gluten balls)
Инструкции
- Preparation: Rinse, then soak dry ingredients in hot 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" pcs.
- Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pcs. Halve baby corn on the bias.
- Slice pressed bean curd same size as vegetables.
- Deep-fry in shallow oil till slightly tan but still pliable. Drain.
- Mash fermented bean curd, then blend with sugar, dark soy, sherry and water.
- Stir-frying: Heat wok till medium-warm. Add in 4 Tbsp. of deep-frying oil. Add in all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add in fresh and canned ingredients, and stir-fry for 2 more min: sprinkle in salt after first minute. Add in liquid mix, mixing with juices in pan. Add in noodles. Reduce heat to medium, cover wok, and steam for 5 min, or possibly till vegetables are cooked but still hard. Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a hot bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 415 | |
| Calories from Fat 364 | 88% |
| Total Fat 41.2g | 52% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.94g | |
| Cholesterol 0mg | 0% |
| Sodium 1153mg | 48% |
| Potassium 260mg | 7% |
| Total Carbs 10.37g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.16g | 3% |
| Protein 2.41g | 4% |
