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...

Conpoy and Pea Shots

Fish and Seafood

Conpoy and Pea Shots
Ingredients:
6 conpoy (dried scallops), soaked for at east two hours
1 slice fresh ginger
1/4 teaspoon salt
1 teaspoon rice wine
3 Tablespoons corn oil, separated into two batches 1 pound pea shoots
1/2 cup condensed stock
1 Tablespoon oyster sauce
1 teaspoon thin soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 Tablespoon cornstarch mixed into one tablespoon of cold water
Preparation:
1. Shred soaked conpoy into tiny strips. Simmer in two cups of water for two hours.
2. Boil three cups of water and add the ginger, salt, wine, two tablespoons of the oil, and the pea shoots. Remove them in one minute, and drain well. Then toss them with a fork or chopsticks to loosen them and put then into a serving bowl.
3. Heat the remaining tablespoon of oil and add the conpoy and the cornstarch mixture and stir for one minute, then pour over the pea shoots and 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