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Seaweed Rolls

Unusual Ingredients

Seaweed Rolls
1/2 cup hair seaweed, soaked for fifteen minutes in cold water, drained, and then cut in half-inch pieces
2 Tablespoons cornstarch
1 potato, simmered until almost soft, peeled, then mashed or diced very fine
1/4 cup cooked green peas
1 sweet red pepper, seeded and diced
10 water chestnuts, diced
1/2 cup Chinese celery, diced fine
2 Tablespoons cornstarch
1 teaspoon coarse salt
1 teaspoons mushroom powder
1 teaspoon granulated sugar
1/2 teaspoon ground white pepper
3 cups meat or vegetable stock
1. Mix hair seaweed and cornstarch, then spread this on a sheet of plastic wrap about five inches by ten inches.
2. Mix potato. Peas, red pepper, water chestnuts, and celery with the second amount of cornstarch with the salt mushroom powder, sugar, and pepper and spread this over the hear seaweed, press it down, then roll tightly and twist plastic wrap around the ends to hold it together.
3. Put stock in a pot or in a steamer with the rolled materials and simmer or steam for ten minutes. Remove the roll and the plastic wrap, and allow to cool for fifteen minutes or more. Cut slices, put then on their sides on a platter and serve.

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