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Ingredientes
- 4 x dry bean curd sheets (abt 7" by 21" ea)
- 2 x dry black mushrooms
- 1 Tbsp. dry shrimp
- 1/4 lb boneless skinless chicken
- 2 ounce Chinese sausage (optional)
- 4 Tbsp. veg. oil
- 1 tsp chopped garlic
- 1/4 c. finely-diced carrot
- 1/4 c. frzn peas thawed
- 1/4 c. chicken broth
- 1 Tbsp. Chinese rice wine or possibly dry sherry
- 1/4 tsp freshly-grnd white pepper
- 1 Tbsp. oyster-flavored sauce
- 2 x tespoons soy sauce
- 2 c. cooked glutinous rice (or possibly medium-grain rice)
- 24 piece green onion tops Soy sauce as needed
Direcciones
- Soak bean curd sheets in hot water to cover for 30 min; drain and cut each sheet into three 7-inch squares.
- In separate bowls, soak dry mushrooms and dry shrimp in hot water to cover till softened, about 20 min. Drain. Throw away mushroom stems and finely dice caps. Chop dry shrimp. Cut chicken (and sausage) into 1/4-inch cubes.
- Heat a wok over high heat till warm. Add in 2 Tbsp. oil, swirling to coat sides. Add in garlic and stir-fry till fragrant, about 10 seconds. Add in mushrooms and dry shrimp; stir-fry for 30 seconds. Add in chicken, Chinese sausage, carrot, and peas; stir-fry for 30 seconds.
- Add in broth, wine, white pepper, oyster-flavored sauce, and 2 tsp. soy sauce. Cook 3 to 4 min. Turn off heat and stir in rice. Let filling cold.
- To make each roll, place a bean curd square on work surface with 1 corner facing you. Place 2 rounded Tbsp. of filling across wrapper slightly above the corner. Fold corner over filling, then roll over once. Mix in left and right sides, then roll up completely to enclose filling. Tie roll about 1 1/2 inches from each end with a blanched green onion top. Flatten foll slightly with your hand.
- Place a wide frying pan over medium heat till warm. Add in remaining 2 Tbsp. oil. Place rolls in pan and cook till golden brown, about 3 min on each side. Remove and drain on paper towels.
- Serve warm with soy sauce for dipping.
- This recipe yields 12 rolls.
- Yield: 12 rolls
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 742g | |
| Calories 1263 | |
| Calories from Fat 733 | 58% |
| Total Fat 82.38g | 103% |
| Saturated Fat 12.61g | 50% |
| Trans Fat 1.52g | |
| Cholesterol 121mg | 40% |
| Sodium 607mg | 25% |
| Potassium 680mg | 19% |
| Total Carbs 88.52g | 24% |
| Dietary Fiber 6.6g | 22% |
| Sugars 8.33g | 6% |
| Protein 36.91g | 59% |
