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Receta Bean Curd Rolls
by Global Cookbook

Bean Curd Rolls
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  Raciónes: 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

  1. 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.
  2. Meanwhile, cover mushrooms with hot water & soak for 30 min. Drain well. Cut off & throw away stems. Thinly slice caps. Set aside.
  3. Place a wok over high heat until warm. Add in oil, swirling to coat sides.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, cut each roll into thirds.