Recipe

Ingredients: (serves 2)

  • 1 tbsp groundnut oil

  • 2cm root ginger

  • 4 dried Chinese mushrooms

  • 1 tin bamboo shoots

  • 1 medium carrot

  • 50g wood ear fungus

  • 50g Chinese leaves

  • 2 vegetarian sausages

  • 1 spring onion

  • 1 tbsp Chinese Shaoshing rice wine

 

 

  • 2 pinches Chinese five-spice powder

  • 1 tbsp light soy sauce

  • 1-2 tbsps vegetarian oyster sauce

  • 1 tbsp cornflour

  • 600ml groundnut oil

  • Few coriander, finely chopped

  • 2 large sheets fresh bean curd sheets, usually found in frozen section of supermarket, cut into 30cm x 30cm

 

 

 

6

ming ai british chinese food culture 2011 p vegetarian 007

 

Recipe Provider

 ming ai british chinese food culture 2011 p ching he huang 031

Ms Ching-He Huang

Method:

  • Pre-soak the dried Chinese mushrooms (or dried shitake mushrooms) in hot water for 20 mins, discard stalk, slice the mushrooms, retain water or you can use fresh shitake mushrooms. Rehydrate the wood ear fungus and slice into strips.

  • Peel and grate 2cm root ginger. Finely shred Chinese leaf, carrot topped and tailed, julienne, drained the tinned bamboo shoots and julienne. Vegetarian sausages julienne and finely slice the spring onion and chop coriander (for garnish).

  • Heat a wok over high heat and add 1 tbsp groundnut oil. Add the ginger and mushrooms and stir-fry for a few seconds until aromatic. Add a splash of water to help create some steam.

  • Add the bamboo shoots, carrot, wood ear fungus, shredded Chinese leaf, vegetarian sausage, spring onions and oyster sauce and stir-fry for less than 1 min mixing well. Set to one side and let cool slightly. Drain any excess liquid and set to one side.

  • Pre-soak the bean curd sheet in some water to soften slightly. Then place on a board. Place some of the cooled vegetable filling in the centre at 1/3 of the length of the sheet, and then bring the two sides of the sheet together and roll the filling into a roll and seal the edge with some corn flour and hot water mixture (this acts as a glue).

  • Heat a wok or pan of groundnut oil until a piece of bread fried golden in 15 seconds. Carefully place the rolls in the oil and fry until crispy and golden. Lift out and drain on absorbent paper. Garnish with some finely chopped coriander and serve immediately with assorted dipping sauces – chilli sauce, sweet chilli, or vegetarian oyster sauce.

 

菜譜

原料:人份)

  • 花生油 1 湯匙

  • 薑 2 釐米

  • 幹冬菇 4 朵

  • 竹筍 1 罐

  • 中等大小紅蘿蔔 1 個

  • 木耳 50 克

  • 大白菜 50 克

  • 素香腸 2 根

  • 蔥 1 棵

 

 

  • 紹興酒 1 湯匙

  • 五香粉 2 撮

  • 生抽 1 湯匙

  • 素蠔油 1-2 湯匙

  • 生粉 1 湯匙

  • 花生油 600 毫升

  • 芫荽(香菜)少許(細細切碎)

  • 新鮮腐皮 2 大片(通常在超市冷凍部有售;切成 30 釐米 X 30 釐米大小)

 

 

6

ming ai british chinese food culture 2011 p vegetarian 007

  

菜譜提供者

ming ai british chinese food culture 2011 p ching he huang 031

黃瀞億女士

方法:

  • 幹冬菇用熱水泡 20 分鐘後切去菇柄,再切片;泡冬菇的水留下。也可用新鮮冬菇代替。木耳泡水後切條。

  • 姜去皮,磨碎。大白菜切細絲。紅蘿蔔去頭尾,切絲。竹筍瀝幹水分,切絲。素香腸切絲。蔥切細絲。芫荽(香菜)切碎,裝飾用。

  • 鑊用猛火加熱後,放 1 湯匙花生油,再放薑和冬菇炒幾秒鐘至香味散出。濺少許水,使鑊中產生蒸汽。

  • 加入竹筍、紅蘿蔔、木耳、大白菜、素香腸、蔥和素蠔油,翻炒不多於 1 分鐘,使材料均勻混合即可盛起,讓其稍稍冷卻並瀝幹汁水。

  • 腐皮提前泡水,使其稍稍軟化。在每塊腐皮長度的 1/3 處放適量冷卻的餡料,然後捲起,用少許生粉與熱水的混合物封口。

  • 用鑊或鍋燒熱花生油,放一小塊麵包進去試油溫。如果麵包在 15 秒後變成金黃色,則表示溫度已足夠。將鮮竹捲小心地放進油裏,炸至金黃色並變脆即可。撈起炸好的鮮竹捲,放在吸油紙上。用切碎的芫荽(香菜)做裝飾,趁熱與各種蘸汁(如辣椒醬、甜辣醬、素蠔油等)一同上桌。