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Fried Vegetarian Eel

Vegetables, also Vegetarian Foods

Fried Vegetarian Eel
1/4 cup pre-cooked peeled chestnuts, sliced
2 medium steamed carrots, peeled and thinly sliced
3 baby corn, thinly sliced
2 sticks bean curd, soaked until soft
1 Tablespoon fresh ginger, grated
2 seaweed sheets (each about six by six inches)
2 cups vegetable oil
1. Mix prepared chestnuts, carrots, baby corn, bean curd sticks well; then roll into the seaweed sheets wetting the last edge. Let this rest ten minutes on this edge.
2. Heat oil in wok or pan and deep fry these rolls until crisp, then drain on paper towels.
3. Cut them on an angle into four or five pieces. Serve on a flat plate.

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