Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Mussels and Doufu

Fish and Seafood

Mussels and Doufu
Ingredients:
12 mussels, scrubbed of any sand, removed from their shells, then dried with paper towels, and minced
teaspoon salt
2 Tablespoons vegetable oil
2 cloves fresh garlic, peeled and smashed
4 Chinese black mushrooms, soaked, stems discarded
1 Chinese sausage, simmered for ten minutes, then removed from its casing and discard it, and mince the meat and dry-fry it for two minutes
3 Tablespoons ground pork
1 firm doufu, mashed
1 scallion, angle sliced
2 Tablespoons oyster sauce
4 cilantro sprigs, one left whole for garnish, the others minced
Preparation
1. Blanch the mussels in boiling water and remove after one minute, then dry them with paper towels.
2. Mix garlic, mussels, sausage, black mushrooms, pork, doufu, sugar, salt, and the scallion and stir-fry for two minutes. Then put this mixture in a pre-heated bowl, sprinkle with the minced cilantro, and top with the sprig of cilantro, then serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720