Braised Hairlike Seaweed with Assorted Vegetables
Ingredients
- 1 Bean curd skin
- ½ Turnip
- ½ Carrot
- 10 Dried black mushrooms
- 1 Broccoli
- 0.2 oz Dried hairlike seaweed
- 10 Mushrooms
- 10 Red dates
- 1 Potato
- 1½ cup Vegetarian Soup
- Sugar
- Salt
- Soysauce
- Cornstarch
Ingredients A:
- 1 tbsp Soysauce
- ½ tsp Sugar
Preparation
- Put dried sea weed with a little salt and 1 tbsp oil wash and drain, steam with 1 tbsp soysauce and ½ cup water for 10 minutes.
- Cut of stems from soaked black mushrooms, add “Ingredients A” and 1 cup soaking water, steam for 10 minutes, Cut Turnip into balls with a melon bolls scoop. Cut carrot into several olive shape balls. Split broccoli into small pieces. Cook in boiling water, when done, remove and soak in cold water.
- Cut potato into stick, deep fry to golden brown. Cut bean curd skin into rectangle pieces. Slice into thin slices.
- Heat 3 tbsp oil in wok, stir fry black mushroom, Turnip, carrot, then put all vegetarian ingredients, pour 1 cup vegetarian soup, season with salt and 1 tbsp soysauce, thicken with cornstarch paste. Remove to plate.
- Heat 1 tbsp oil to stir fry hair-like seaweed, pour in soaking sea weed stock, bring to a boil, thicken with cornstarch paste. Pour over assorted vegetables. Serve.