Text 1985, 67 rader
Skriven 2010-09-23 19:56:12 av Sean Dennis (1:18/200)
   Kommentar till text 1976 av JIM WELLER (1:123/140)
Ärende: salmon loaf
===================
Hi, Jim-

 JW> I could send you a 1000 casserole recipes but that basic ratio I gave
 JW> you really overs them all.

Oh, absolutely.  Half of cooking is just knowing your basics from what
I've learned; the rest is just embellishment on those basics. :)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fun See Vegetables
 Categories: Mushrooms, Tofu, Noodles, Vegetables, Nuts
      Yield: 5 Servings

      6 md Dried black mushrooms
      2 oz Cellophane noodles (bean
           -thread)
    1/2 oz Tiger lily buds
      4 lg Stalks bok choy
      4 oz Chinese pea pods
      4 oz Block firm tofu
      2    Green onions (with tops)
      5 tb Vegetable oil
      1 ts Finely chopped ginger root
      1 ts Salt
    1/2 c  Sliced canned bamboo
           -shoots, drained
    1/2 c  Sliced water chestnuts,
           -drained
    1/2 c  Water
      2 tb Dark soy sauce
    1/2 ts Sesame oil

  Cellophane noodles are transparent noodles that cook into a silvery
  spaghetti and are given crunch with water chestnuts and Chinese pea
  pods.

  Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse
in warm water. Drain. Squeeze out excess moisture. Remove and discard
stems. Cut caps into 1/2-inch pieces. Soak noodles in warm water 5
minutes. Drain. Cut noodles into 4-inch pieces. Soak tiger lily buds
in warm water about 5 minutes or until soft. Drain. Remove and
discard tips. Cut bok choy stems (with leaves) diagonally into
1/2-inch slices. Remove strings from pea pods. Place pea pods in
boiling water. Cover and cook 1 minute. Drain. Immediately rinse in
cold water. Drain. Cut tofu into halves and cut each half into
1/4-inch slices. Cut green onions diagonally into 2-inch pieces.

  Heat wok or large heavy skillet until very hot. Add 2 tablespoons
  vegetable oil and tilt wok to coat side. Add tofu and stir-fry
  carefully 1 minute. Remove tofu from wok. Wash and thoroughly dry
  wok. Heat wok until very hot. Add 3 tablespoons vegetable oil and
  tilt wok to coat side. Add mushrooms, tiger lily buds, bok choy,
  ginger root and salt. Stir-fry 1 minute. Add bamboo shoots and water
  chestnuts. Stir-fry 1 minute. Stir in water and heat to boiling. Add
  noodles and pea pods. Cook and stir 30 seconds. Add tofu, green
  onions and soy sauce. Cook and stir 30 seconds. Stir in sesame oil.

  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Later,
Sean

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