Vegetarian Steak With Mushrooms & Bamboo Shoo Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Free Flow Recipe,
Directions:
Well, it aint a Texas steak dinner, but then its probably better
for ya! (And might even taste as good or better.) Vegetarian Steak
with Mushrooms and Bamboo Shoots Mien Jing Tsao Er Dung: Shanghai
A. 3 tablespoons peanut oil B. 1 scallion, chopped C. 2 slices ginger,
chopped D. 10-oz. can vegetarian steak E. 1 cup slice bamboo shoots
F. 6 Chinese mushrooms G. 1/4 cup dry lily flowers H. 1/4 cup cloud
ears [Similar to wood ears, but white and more expensive. S.C.] I. 2
tablespoons light soy sauce J. 1/2 teaspoon sugar K. 1/2 teaspoon
salt L. 1 teaspoon cornstarch mixed with 1/4 cup water M. 1/2
teaspoon sesame oil
PREPARATION:
I. Cut D into bite size pieces
II. Wash F, soak for 15 minutes in warm water. Drain, saving water;
cut each F in quarters.
III. Soak G for 15 to 20 minutes in cold water; discard water.
remove hard tips, cut each G in half.
IV. Place H in pan large enough to allow it to double when expanded
Cover with 1 cup hot water, soak for 15 to 30 minutes. Discard water;
wash H well.
COOKING:
1. Heat A, stir-fry B, C for a few seconds. Add D,E,F,G,H, stir-
fry for 2 minutes.
2. Add I,J,K and 3 tablespoons F water; cover, cook 5 minutes over
low heat.
3. Stir in L until gravy is thick.
4. Remove from heat, add M, and mix thoroughly.
From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers,
Inc. New York. MCMLXX.
Posted by Stephen Ceideburg; December 20 1990.
Source from luhu.jp
for ya! (And might even taste as good or better.) Vegetarian Steak
with Mushrooms and Bamboo Shoots Mien Jing Tsao Er Dung: Shanghai
A. 3 tablespoons peanut oil B. 1 scallion, chopped C. 2 slices ginger,
chopped D. 10-oz. can vegetarian steak E. 1 cup slice bamboo shoots
F. 6 Chinese mushrooms G. 1/4 cup dry lily flowers H. 1/4 cup cloud
ears [Similar to wood ears, but white and more expensive. S.C.] I. 2
tablespoons light soy sauce J. 1/2 teaspoon sugar K. 1/2 teaspoon
salt L. 1 teaspoon cornstarch mixed with 1/4 cup water M. 1/2
teaspoon sesame oil
PREPARATION:
I. Cut D into bite size pieces
II. Wash F, soak for 15 minutes in warm water. Drain, saving water;
cut each F in quarters.
III. Soak G for 15 to 20 minutes in cold water; discard water.
remove hard tips, cut each G in half.
IV. Place H in pan large enough to allow it to double when expanded
Cover with 1 cup hot water, soak for 15 to 30 minutes. Discard water;
wash H well.
COOKING:
1. Heat A, stir-fry B, C for a few seconds. Add D,E,F,G,H, stir-
fry for 2 minutes.
2. Add I,J,K and 3 tablespoons F water; cover, cook 5 minutes over
low heat.
3. Stir in L until gravy is thick.
4. Remove from heat, add M, and mix thoroughly.
From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers,
Inc. New York. MCMLXX.
Posted by Stephen Ceideburg; December 20 1990.
Source from luhu.jp