Text 28890, 104 rader
Skriven 2015-07-08 05:12:44 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1497
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Buddha's Delight
 Categories: Oriental, Mushrooms, Beans, Vegetables
      Yield: 8 servings

     12 lg Dried black mushrooms
      5 c  Boiling-hot water plus
           - add'l for soaking bean
           - curd skins
      2    Dried bean curd skins
    1/2 lb Large bamboo shoots
      3 oz Very thin bean thread
           - noodles; aka cellophane,
           - glass, mung bean noodles
    1/2 lb Firm fresh tofu cake; rinsed
           - drained
      2 tb Oil
      1    (1/2") pc fresh ginger;
           - peeled, very thin sliced
      2 cl Garlic; chopped
    1/2 c  Peeled, shelled ginkgo nuts
    1/3 c  Vegetarian oyster sauce
    1/4 c  Soy sauce
    1/4 c  Chinese rice wine
    3/4 ts Sugar
      2 c  Fresh soybean sprouts
      2    Romaine hearts; trimmed,
           - quartered lengthwise, cut
           - in 2" pcs

  Soak mushrooms in 5 cups boiling-hot water in a bowl,
  keeping them submerged with a small plate and turning
  mushrooms over occasionally, until softened and cool
  enough to handle, about 30 minutes. Squeeze excess liquid
  from caps back into bowl and reserve liquid, then cut out
  and discard stems from mushrooms. Cut caps into 1-inch
  wedges.

  While mushrooms soak, carefully break bean curd skins in
  half crosswise, then halve each portion crosswise again.
  Transfer to a bowl, then add enough boiling-hot water to
  cover and soak, turning occasionally, until softened,
  about 30 minutes.

  If using fresh bamboo, trim bottoms of shoots, then halve
  shoots lengthwise with a sharp heavy knife. Pull off and
  discard leaves from shoots, then remove any blemishes with
  a sharp paring knife (don't worry about natural dotted
  pattern along base of shoots).

  Cover fresh or frozen bamboo with cold water by 1 inch in
  a 2-quart saucepan and bring to a boil. Boil 2 minutes,
  then drain in a colander and rinse under cold water.
  Repeat boiling and rinsing, then arrange bamboo halves,
  cut sides down, on a cutting board and cut bamboo
  lengthwise into 1/4-inch-thick slices.

  Soak noodles in cold water to cover until softened, about
  5 minutes, then drain in colander and transfer to a bowl.

  Drain bean curd skins in colander. When cool enough to
  handle, squeeze dry and cut crosswise into 1-inch pieces.

  Halve tofu lengthwise, then cut each half crosswise into
  1/2" thick slices.

  Heat oil in a 5 to 6 quart wide heavy pot over moderate
  heat until hot but not smoking. Add ginger and garlic and
  cook, stirring, 30 seconds. Add mushrooms, bean curd
  skins, bamboo, and ginkgo nuts and cook, stirring, 2
  minutes. Stir in oyster sauce, soy sauce, rice wine, and
  sugar and simmer 1 minute. Add reserved mushroom-soaking
  liquid and bring to a boil. Gently stir in tofu and
  soybean sprouts, then reduce heat to low and simmer,
  covered, 15 minutes. Gently stir in noodles and simmer,
  covered, 5 minutes. Add romaine hearts (pot will be full)
  and turn to coat, then simmer, covered, until romaine is
  tender, about 5 minutes.

  COOKS' NOTES: Mushrooms, bean curd skins, and noodles can
  be soaked (but not drained) 1 day ahead and chilled in
  their soaking liquid separately, covered. Drain (reserve
  mushroom-soaking liquid) before using. +. Bamboo shoots can
  be cooked 1 day ahead and cooled completely, then cut and
  chilled in cold water, covered. Drain before using. +.
  Buddha's Delight, without romaine, can be made 2 hours
  ahead and kept at room temperature, uncovered. Bring to a
  boil and proceed with recipe.

  Gourmet | February 2006

  Yield: Makes 8 servings (as part of a Chinese meal)

  MM Format by Dave Drum - 27 January 2012

  Uncle Dirty Dave's Archives

MMMMM

... Ambidextrose: Able to put creamer in coffee using either hand.

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 * Origin: Prism bbs (1:261/38)