Buddhist vegetable dish dried ingredient
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅛ | pounds | Rice or peastarch noodles (soaked); cut in 3-inch lengths |
| ½ | cup | Lily buds (soaked) |
| ½ | cup | Dried black mushrooms (soaked); cut in half |
| 2 | tablespoons | Cloud Ear mushrooms (soaked) |
| ½ | cup | Hair seaweed ( soaked ) |
| ½ | cup | Dried bamboo shoots (soaked); cut in 2-inch lengths |
| ¼ | cup | Dried chestnuts (parboiled) |
| 3 | Sticks dried bean curd; broken in 2-inch lengths and soaked -or- | |
| 1 | Or | |
| 2 | Sheets dried bean curd (soaked); cut in squares or rectangles | |
| 2 | Pieces dried lotus root (soaked) | |
Directions
These are dried ingredients for use with "Basic Buddhist Vegetable Dish".
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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