Mock fish buddhist
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Potato; cooked, peeled and sliced 1/4 inch thick |
| 2 | tablespoons | Flour |
| Peanut oil; for frying | ||
| 1 | small | Onion; sliced |
| ½ | pounds | Snow peas |
| 10 | Wood ears; soaked to soften, tough ends removed, cut in slivers | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| ⅓ | cup | Water |
Directions
Sprinkle potatoes with flour and deep-fry until golden.
Drain and set aside. Pour off all but 2 tablespoons of the oil, reheat an add onion. Stir-fry 10 seconds and add snow peas and wood ears. Stir-fry another 10 seconds and add salt, sugar and water.
Bring to rapid boil, stirring constantly, and cook until peas are just tender crisp. Add reserved fried potato slices, heat through and serve.
Wood ears are a type of mushroom or shelf fungus. When soaked it has a crunchy, gelatinous texture with little taste. If you can't find them, I imagine that you could use the dried mushrooms although they wouldn't give exactly the same effect. A closer substitute would be dried jellyfish, but if you're some- where that sells dried jellyfish, I'm sure that they have wood ears as well...
From "The Regional Cooking of China" by Margaret Gin and Alfred E.
Castle. 101 Productions, San Francisco, 1975. From: Stephen Ceideburg
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