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...

Napa Cabbage, Onions, and Seaweed

Mixed Meats and/or Seafoods

Napa Cabbage, Onions, and Seaweed
Ingredients:
4 inches daikon, peeled and minced
1 cup chicken stock
12 dry shrimp, soaked for twenty minutes, then remove and veins and shells and discard
6 back mushrooms, soaked until soft, stems discarded, caps minced fine, soaking water set aside
3 Tablespoons cornstarch
1 Chinese sausage, minced
2 Tablespoon cilantro, minced
1 cup rice flour
1/2 teaspoon salt
2 Tablespoons vegetable oil
2 Tablespoons oyster sauce (optional>
Preparation:
1. Cook daikon in chicken stock until it is soft.
2. Mix shrimp, mushrooms, mushroom water, cornstarch, rice flour, salt, and daikon and the stock; add sausages and bring to the boil, then add ciantro and salt, and pour into a shallow pan, cover, refrigerate overnight. 3. It will be set, and cut into two-inch squares and brown them in the oil. Serve hot plain or with oyster sauce.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

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