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 7403710 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

Jai I

Vegetables, also Vegetarian Foods

Jai I
Amounts of the following are persoanl preference:
Black mushrooms, straw mushrooms, black fungus, white fungus, sand fungus, stone fungus, yellow fungus, fried bean cakes, bean curd skins, black moss, ginkgo seeds, dried lily flowers, Chinese cabbage, carrots, snap peas, bean threads (clear vermicelli), gluten, and seedless dried red dates
1. Put all the black mushrooms, black moss, and lily flowers, dried red dates and all types of fungus in water. Soak them for couple of days to make them soft.
2. Put bean threads in water, too, not for too long, just enough to get them soft.
3. Saute the mushrooms and the fungus with oil and ginger separately, then mix them together and set aside.
4. Cook Chinese cabbage in boiling water, take out, drain, and set aside for later use.
5. Use a Chinese wok or large fry pan, and when hot add oil, ginger and red bean cake paste. Mix everything together, add vegetables and cover with a lid. Simmer for about thirty minutes, add some sugar and soy sauce to taste, turn the heat up high, stir, then serve as the dish is now ready to eat.

Flavor and Fortune is a magazine of:

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