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Receta Sauteed Mixed Vegetables In Taro Nest
by Global Cookbook

Sauteed Mixed Vegetables In Taro Nest
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Ingredientes

  • 40 gm Taro
  • 1 Tbsp. Salt
  • 1 Tbsp. Cornstarch
  •     Veg. oil for deep-frying
  • 95 gm Thinly sliced lotus root (one section)
  • 40 gm Sliced water chestnut (approximately 1/3 c.)
  • 40 gm Soaked dry black Chinese mushrooms (approximately 5 pcs)
  • 40 gm Soaked black fungi (approximately 12 pcs)
  • 40 gm Snow peas (approximately 15 pcs)
  • 40 gm Celery
  • 1 Tbsp. Chinese celery (optional)
  • 40 gm Carrot (a few slices)
  • 4 Tbsp. Water
  • 1 Tbsp. Cornstarch
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 4 x Soaked dry black Chinese mushrooms
  • 3 x Tomatoes
  • 6 x Baby corn (approximately 80 g)
  • 6 x Mustard green stems (approximately 115 g)
  • 12 x Soaked dry bamboo fungi (approximately 150 g)
  • 1 Tbsp. Oil
  • 2 tsp Salt
  • 1 tsp Sugar
  • 4 c. Stock (or possibly water)
  • 8 Tbsp. Oil
  • 2 tsp Salt
  • 1 tsp Sugar
  • 4 c. Stock (or possibly water)

Direcciones

  1. (Equipment needed: two small metal strainers)** (Any combination of vegetables can be used, according to the season and the cook's preference)
  2. Here's another fussy one. The taro basket is gorgeous, the garnishes meticulously laid out surrounding it. Very nice, time consuming presentation. No taro No problem. Grate a potato and make a deep fried potato basket. I will not tell...
  3. Chinese Cuisine Practical Class Platinum Award - Vegetable SAUTEED MIXED VEGETABLES IN TARO NEST (12 servings)
  4. Chef: Lam Sing-lun (Hotel Furama Inter-Continental) "Fragrant Surroundings Pond" conveys images of rural peace and petite elegance, both enhanced further by the rhyming sounds of the Chinese characters. A traditional dish, sauteed mixed vegetables, is presented innovatively.
  5. For taro nest , cut taro length ways into thin (3 mm) slices. Cut two-thirds of slices into thins strips (for edge of basket). Cut remaining one-third into strips 1.5 cms wide (for base of basket).
  6. Marinate with salt for 1 hour. Then rinse under cool running water for 3 hrs. Drain and mix with cornstarch. Form woven basket on inside of one mold. Lay second mold on top. Deep-fry mould-framed taro over low flame.
  7. Slice each mushroom into four. Halve each fungus. Remove snow pea strings. Cut celery diagonally. Cut carrot into patterned pcs.
  8. Mix sauce ingredients well.
  9. For garnish
  10. (optional): Slice black mushrooms. Peel tomatoes, remove seeds and cut each into 4 slices. Cut baby corns and mustard green stems in half. Drain black fungi. To cook
  11. Bring garnish seasoning ingredients to the boil, add in mustard green stems and black mushrooms for 1 minute. Add in remaining garnish ingredients and bring to the boil again for another minute. Drain and trim.
  12. Bring seasoning ingredients to the boil, add in all "sauteed vegetables" ingredients except snow peas and cook for 1 minute. Remove vegetables.
  13. Blanch snow peas in boiling oil for 1 minute, and remove when crisp. Pour excess oil out of wok.
  14. Add in sauce and all "sauteed vegetables".
  15. Saute/fry for 1 minute. To present 1. Place taro basket in middle of serving dish. Arrange trimmed vegetable garnish strips around basket
  16. (see photograph). 2. Place sauteed vegetables in basket.