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Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Yield: Serves 8
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The soy bean has sometimes been called "poor man's cow" in China as, like all beans, it is rich in protein, complex carbohydrates and valuable minerals.
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RECIPE INGREDIENTS
| 1 1/2 oz chinese dried mushrooms (available at Chinese stores), soaked in warm water for 30 minutes, rinsed, stems discarded and caps shredded |
| 1 small carrot, cut into fine julienne |
| 1 small celery stalk, cut into fine julienne |
| For Seasonings: |
| 1 teaspoon salt |
| 1 tablespoon plus 1 teaspoon sugar |
| 2 tablespoons sesame oil |
| 1/2 teaspoon celery salt |
| Good pinch of white pepper |
| 2 teaspoons cornstarch, mixed with 1 tablespoon cold water, for thickening |
| 1/4 cup peanut oil |
| 1 large onion, thinly sliced |
| 1 lb bean sprouts |
| 2 sheets tofu skin (fu pei) (Malaysian brand, available at Chinese stores) |
| 1 tablespoon cornstarch, mixed with 1 tablespoon cold water to make a paste for sealing the edges of the tofu skins |
| worcestershire sauce |
| parsley, for garnish |
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DIRECTIONS
Bring a medium pot of water to a boil. Blanch the mushrooms, carrots, and celery for 1 minute. Drain and set aside. Mix all of the seasonings ingredients together in a bowl. Set aside.
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Heat 1 tablespoon of the peanut oil in a wok until moderately hot. Stir-fry the onion slices for 20 seconds. Add the bean sprouts and the blanched ingredients and stir-fry for 1 minute. Pour the seasonings mixture slowly into the center of the wok, stirring until the mixture thickens. Transfer to a bowl and allow to cool.
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Meanwhile, spread out the tofu skins on a work surface. Cut each skin into 4 rectangles. Dampen the skins with a little water and cover with a damp cloth.
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Evenly divide the vegetable mixture into 8 portions. Spoon 1 portion of the vegetable mixture onto each tofu rectangle, fold a corner over to firmly encase the filling and tuck the corner underneath. Fold in both ends of the wrapping skin, as if wrapping a parcel, and roll up to resemble a filled pancake. Spread a little of the cornstarch paste on the edges and press firmly. Repeat with the remaining wrapper skins.
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Heat the groundnut oil in a flat skillet (frying pan) until moderately hot. Reduce the heat a little and pan-fry each tofu roll on each side until crispy and golden brown.
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Diagonally slice each roll into 1-inch pieces. Serve with Worcestershire sauce. Garnish with sprigs of parsley.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 8
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| Carbohydrates, Total: |
13g |
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