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Vegetables and Vegetarian Foods
1 cup chestnuts, peeled and cooked ten cut in half
1 small can lotus seeds
1 small can bambo soots, diced in large pieces
20 water chestnuts, cut in quarters
3 Tablespoons vegetable oil
1 cup soaked and sliced Chinese black mushrooms, their stems discarded
2 cups cooked glutinous rice
1 cup napa cabbage, cut into quarter-inch slices
1/2 cup purple seaweed, cut into one-quarter-inch by two-inch pieces
1 quart vegetable or mushroom stock, or a mixture of both
1/4 cup thin soy sauce
1/4 cup rice wine or vegetable stock
3 Tablespoons cornstarch
1. In one pot, boil chestnuts for five minutes, in another pot do the same for the lotus seeds. Drain them both, and set the ingredients aside in small bowls. Do the same for the bambo shoots and the water chestnuts.
2. Heat wok or a large pot, add the oil, and then the mushrooms, and stir-fry for two minutes. Then add the chestnuts, lotus seeds, bamboo shoots, and the water chestnuts and stir-fry for two more minutes.
3. Add all the rest of the ingredients and simmer until the cabbage is soft, then serve in iindividual bowls or in a large tureen.