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...

Buddhist Temple Feast

Holiday and Celebration Foods

Buddhist Temple Feast
Ingredients:
2 Tablespoons corn oil
10 snow peas, string then sliver them
1 carrot, peeled and cut in thin strips, then blanch for one minute and drain
2 shiitake mushrooms, soaked, stem removed and thinly sliced
1/4 cup frozen green peas, defrosted
1/2 cup chicken broth
2 Tablespoons hoisin or vegetarian oyster sauce
2 Tablespoons thin soy sauce
2 sections lotus rhizome, peeled, cut in half the long way, and sliced thin
1 Tablespoon cornstarch
2 Tablespoons lotus or potato flour mixed with an equal amount of cold water
Preparation:
1. Heat oil in a wok or shallow pan and fry snow peas, carrot, and mushrooms for one minute.
2. Add peas, broth, hoisin and soy sauces, and lotus slices and fry for two minutes.
3. Mix cornstarch with lotus flour mixture, add to the wok and bring to the boil, stir half a minute until it thickens, 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