|1 cup||Uncooked shortgrain rice|
|6 eaches||Dried shiitake mushrooms|
|1 tablespoon||Vegetable oil|
|1 each||Garlic clove, minced|
|½ small||Carrot, cut into 1" slivers|
|3 eaches||Asparagus tips, cut into 1/2" pieces, diagonally|
|¼ cup||Slivered bamboo shoots|
|¼ cup||Ginkgo nuts, optional|
|2 eaches||Pitted dates, chopped|
|2 eaches||Green onions, sliced|
|1 tablespoon||Hoisin suce|
|2 tablespoons||Soy sauce|
|2 teaspoons||Rice wine/dry sherry|
|2 teaspoons||Sesame oil|
|6 eaches||Dried bean curd sheets, soaked for a few minutes|
|1 tablespoon||Flour mixed with 1 tb water|
|6 tablespoons||Vegetable oil|
Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover & steam the rice over boiling water for 30 minutes. Set aside.
Meanwhile, cover mushrooms with warm water & soak for 30 minutes.
Drain well. Cut off & discard stems. Thinly slice caps. Set aside.
Place a wok over high heat till hot. Add oil, swirling to coat sides. Add garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2 minutes. Add rice & mix well.
Transfer to a bowl & set aside. To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying. Fold bottom corner over filling to cover, then fold over right & left corners. Roll over once to enclose filling.
Brush sides & top of triangle with flour & water mixture. Fold over to seal. Cover filled rolls with a damp clot while preparing the rest of the rolls.
Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil.
Add rolls two at a time & cook for 2 minutes on each side, or till golden brown. Transfer to a heat proof dish & keep warm in a 200F oven while cooking remaining rolls.
To serve, cut each roll into thirds.
"Vegetarian Times" February, 1992.
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