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...

Chinese Chestnuts and Celery

Vegetables, also Vegetarian Foods

Chinese Chestnuts and Celery
Ingredients:
1/2 pound Chinese chestnuts
12 large dried Chinese black mushrooms, soaked for one hour in two cups warm water, discard their stems, and reserve one-quarter cup of the mushroom water
1/4 cup corn oil
4 cups Chinese celery, washed, dried, and cut in one-inch lengths
1 teaspoon sugar
3 Tablespoons thin soy sauce
1/2 teaspoon salt
Preparation:
1. Cut slit in one side of each chestnut. Then put in pot of boiling water and lower the heat. Simmer for half hour, then peel while hot.
2. Cut each mushroom in quarters.
3. Heat oil, add mushrooms and celery pieces and stir-fry for two minutes, then add sugar, quarter cup of mushroom water and soy sauce, cover, and simmer for five minutes.
4. Add chestnuts, soy sauce and salt and bring to the boil. Boil until all liquid evaporates, three to five minutes, 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