Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 c. Uncooked shortgrain rice
- 6 x Dry shiitake mushrooms
- 1 Tbsp. Vegetable oil
- 1 x Garlic clove, chopped
- 1/2 sm Carrot, cut into 1" slivers
- 3 x Asparagus tips, cut into 1/2" pcs, diagonally
- 1/4 c. Slivered bamboo shoots
- 1/4 c. Ginkgo nuts, optional
- 2 x Pitted dates, minced
- 2 x Green onions, sliced
- 1 Tbsp. Hoisin suce
- 2 Tbsp. Soy sauce
- 2 tsp Rice wine/dry sherry
- 2 tsp Sesame oil
- 6 x Dry bean curd sheets, soaked for a few min
- 1 Tbsp. Flour mixed with 1 tb water
- 6 Tbsp. Vegetable oil
Direcciones
- Cover rice with hot water & soak for 30 min. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover & steam the rice over boiling water for 30 min. Set aside.
- Meanwhile, cover mushrooms with hot water & soak for 30 min. Drain well. Cut off & throw away stems. Thinly slice caps. Set aside.
- Place a wok over high heat until warm. Add in oil, swirling to coat sides.
- Add in garlic & cook, stirring for 10 seconds. Add in carrot & asparagus & stir fry for 2 min. Add in reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or possibly sherry & sesame oil. Stir fry for 2 min. Add in rice & mix well. Transfer to a bowl & set aside.
- To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying. Fold bottom corner over filling to cover, then fold over right & left corners. Roll over once to enclose filling. Brush sides & top of triangle with flour & water mix. Fold over to seal. Cover filled rolls with a damp clot while preparing the rest of the rolls.
- Place a non-stick frying pan over medium heat. Add in 1 to 2 tb oil. Add in rolls two at a time & cook for 2 min on each side, or possibly until golden. Transfer to a heat proof dish & keep hot in a 200F oven while cooking remaining rolls.
- To serve, cut each roll into thirds.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 6 servings | |
| Calories 213 | |
| Calories from Fat 156 | 73% |
| Total Fat 17.61g | 22% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.41g | |
| Cholesterol 0mg | 0% |
| Sodium 306mg | 13% |
| Potassium 209mg | 6% |
| Total Carbs 12.76g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.84g | 4% |
| Protein 1.83g | 3% |
