|
8 md Dry shiitake mushrooms
-(about 3/4 oz.
total) 1 tb Salad oil
1 Clove garlic, minced or
-pressed 1 tb Minced fresh ginger
1 1/2 qt Regular-strength chicken
-broth 1 lb Soft or regular tofu,
-rinsed, cut into 1/2-inch -cubes, and Drained well 3 tb Rice vinegar or cider
-vinegar 1 1/2 tb Soy sauce
3 tb Cornstarch
3/4 To 1 teaspoon white pepper
1/2 To 1 teaspoon chili oil
-(optional) 4 Green onions (ends
-trimmed), thinly sliced Crisp noodles (recipe -follows) Crisp-creamy peas (recipe -follows) Soak mushrooms in hot water to cover until soft, about 20 minutes.
Drain; cut off tough stems and discard.
Cut caps into thin strips; set aside.
Pour oil into a 4- to 5-quart pan.
Place over medium heat and add garlic and ginger; stir until garlic is light gold.
Add broth and mushrooms; bring to a boil on high heat.
Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes.
Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup.
Cook, stirring, until soup boils.
Add white pepper and chili oil to taste.
Stir in onions.
Pour into a tureen. offer noodles and peas to add to taste.
Makes 6 servings.
CRISP NOODLES: Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Heat oil to 350F.
Add a handful of fresh Chinese noodles or fresh taglierini
(you’ll need 3 oz.
total) to oil; fry, turning, until crisp and golden, about 1 minute.
Lift out; drain on paper towels.
Repeat to fry remaining noodles.
Serve, or let cool and store airtight for up to 5 days.
Makes 3 cups.
Or omit this step and use 1 can (5 oz.) chow mein noodles.
CRISP-CREAMY PEAS: Rinse and drain 1 can (16 oz.) black-eyed peas.
Spread out on a double layer of paper towels and pat dry.
Place beans in a 10- by 15- inch baking pan.
Add 1 tablespoon salad oil and mix to coat
beans.
Bake in a 400F oven until beans are lightly browned and crisp on outside, about 15 minutes; stir occasionally.
Serve hot or warm.
Makes 1 cup.
Sunset Magazine, 4/89.
Posted by Stephen Ceideberg; February 10 1992.
|
