Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 teaspoons | Oriental sesame oil |
| 4 teaspoons | Dark soy sauce |
| 1 tablespoon | Sugar |
| 1 pinch | White pepper |
| 1 tablespoon | Peanut oil |
| 10 \N | Dried Chinese black mushrooms; soaked in hot water |
| \N \N | ; to cover for 30 |
| \N \N | ; minutes, rinsed, |
| \N \N | ; squeezed dry, stems |
| \N \N | ; discarded and caps |
| \N \N | ; sliced thin |
| ¾ cup | Julienne strips of carrot |
| ½ cup | Julienne strips of rinsed canned bamboo |
| \N \N | ; shoots |
| 1 large | Piec fresh and pliable dry bean-curd; (available at Asian |
| \N \N | ; skin, markets) |
| ¼ cup | Peanut oil |
| 1½ cup | Shredded lettuce |
FOR THE FILLING
Make the filling: In a small bowl stir together the sesame oil, soy sauce, sugar and white pepper. In a heated wok, heat the peanut oil over high heat until it just begins to smoke, add the mushrooms, carrot and bamboo shoots and stir-fry the mixture for 1 minute.
Add the soy sauce mixture and ¼ cup water, stir-fry the mixture for 3 minutes, or until the vegetables are tender and the water is evaporated, and transfer the filling to a bowl.
Cut the bean-curd skin into 6 (6- by 4-inch) rectangles with kitchen shears, moisten the rectangles lightly with wet hands and divide the filling among them, arranging it along a long side. Roll up each rectangle jelly-roll fashion, leaving the ends open, arrange the rolls seam side down in one layer in an oiled metal pie plate or heatproof shallow dish, and sprinkle with 1 tablespoon water.
Arrange a round metal rack level in a wok, add enough water to reach almost up to the rack, and bring to a boil, covered. Set the pie plate on the rack, steam the rolls, covered, for 10 to 15 minutes, or until they are translucent, and remove the pie plate from the wok.
In a large heavy skillet heat the oil over moderately high heat until it begins to smoke and in it fry the rolls, turning them, for 1 to 2 minutes, or until they are golden brown. Transfer the rolls with tongs to paper towels and let them drain briefly. Cut each roll into fourths and serve the rolls on a platter lined with the lettuce.
Yield: 24 hors d'oeuvres
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9279 Converted by MM_Buster v2.0l.