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?

Read 6916525 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Fried Bamboo Fungus

Vegetables, also Vegetarian Foods

Fried Bamboo Fungus
1 piece, about five tablespoons, cured pork, minced
10 pieces dried bamboo fungus, soaked for ten minutes, then drained and the water discarded
½ cup breadcrumbs such as Panko
5 Tablespoons minced baby bok cai leaves
1 Tablespoon each red and green peppers, minced
1 Tablespoon cilantro
½ teaspoon coarse salt
1 teaspoon chicken bouillon powder
1 teaspoon oyster sauce
1 teaspoon XO sauce
1 teaspoon fresh coriander, minced
1. Heat a wok or fry pan, add the oil and the cured pork, and stir-fry for two minutes. Next remove from the oil and set aside.
2, Roll the bamboo fungus pieces in the bread crumbs, and fry until crisp, about three minutes, removing them and draining them on paper towels.
3. Add bok cai leaves and the minced peppers, and stir-fry for one minute before adding the cilantro, salt, bouillon powder, oyster and XO sauces. Stir-fry another minute before returning the belly pork pieces and the bamboo fungus and stir-frying everything another minute or two, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720