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Ingredientes
- 1 1/2 ounce Chinese dry mushrooms soaked in hot water for 30 min, rinsed, stems discarded and caps shredded
- 1 sm carrot cut fine julienne
- 1 sm celery stalk cut fine julienne
- 1 tsp salt
- 1 Tbsp. sugar plus
- 1 tsp sugar
- 2 Tbsp. sesame oil
- 1/2 tsp celery salt Good healthy pinch of freshly-grnd white pepper
- 2 tsp cornstarch mixed with
- 1 Tbsp. cool water for thickening
- 1/4 c. groundnut/peanut oil
- 1 lrg onion thinly sliced
- 1 lb bean sprouts
- 2 sht tofu skin (fu pei) (Malaysian brand, available at Chinese stores)
- 1 Tbsp. cornstarch mixed with
- 1 Tbsp. cool water to make a paste for sealing the edges of the tofu skins Worcestershire sauce for serving Parsley sprigs for garnish
Direcciones
- Bring a medium pot of water to a boil. Blanch the mushrooms, carrots, and celery for 1 minute. Drain and set aside.
- Mix all of the seasonings ingredients together in a bowl. Set aside.
- Heat 1 Tbsp. of the groundnut oil in a wok till moderately warm. Stir-fry the onion slices for 20 seconds. Add in the bean sprouts and the blanched ingredients and stir-fry for 1 minute.
- Pour the seasonings mix slowly into the center of the wok, stirring till the mix thickens. Transfer to a bowl and allow to cold.
- Meanwhile, spread out the tofu skins on a work surface. Cut each skin into 4 rectangles. Dampen the skins with a little water and cover with a damp cloth.
- Proportionately divide the vegetable mix into 8 portions. Spoon 1 portion of the vegetable mix onto each tofu rectangle, fold a corner over to firmly encase the filling and tuck the corner underneath. Mix in both ends of the wrapping skin, as if wrapping a parcel, and roll up to resemble a filled pancake. Spread a little of the cornstarch paste on the edges and press firmly. Repeat with the remaining wrapper skins.
- Heat the groundnut oil in a flat skillet (frying pan) till moderately warm. Reduce the heat a little and pan-fry each tofu roll on each side till crispy and golden.
- Diagonally slice each roll into 1-inch pcs. Serve with Worcestershire sauce. Garnish with sprigs of parsley.
- This recipe yields 8 servings.
- Comments: The soy bean has sometimes been called "poor man's cow" in China as, like all beans, it is rich in protein, complex carbohydrates and valuable minerals.
- The remarkable bean has an enormously wide range of by-products, ranging from soy sauces through to dry bean curd, that is available in sheets, sticks or possibly twists.
- This recipe uses dry bean curd sheets as a wrapping for an interesting vegetarian filling, to create an unusual hors d'oeuvre or possibly appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 8 servings | |
| Calories 67 | |
| Calories from Fat 31 | 46% |
| Total Fat 3.56g | 4% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 305mg | 13% |
| Potassium 162mg | 5% |
| Total Carbs 7.94g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.08g | 3% |
| Protein 2.17g | 3% |
