Albert Wong's Vegetarian Temple Delight (Lo Han Chi)
chinese, pasta, vegetables
----AMERICAN MEASUREMENTS----
1 cup sliced onion
1 oz dried shiitake mushrooms
1 oz dried tiger lily blossoms
1 oz dried fat choy (fine black seaweed)
1 oz dried cloud's ears (wood mushrooms)
2 oz dried fun see (chinese vermicelli)
8 oz can sliced water chestnuts drained
8 oz can straw mushrooms; drained
8 oz can baby corn; drained
10 oz can chai pow yu (mock abalone
1 cup sliced carrots
1 cup sliced green bell pepper
4 tablespoon cornstarch
2 tablespoon cold water
3 cup dragon i stir-fry sauce*
1/2 teaspoon salt
1 tablespoon dark sesame oil
1 teaspoon white pepper
2 tablespoon vegetable oil
3 cloves garlic; chopped
1 head chinese cabbage; chop (about 1 pound)
* Dragon I, named after a restaurant once located in Portland's Chinatown, is Albert Wong's own sauce. While it is not yet available in retail sizes, you can find it in half-gallon containers at Anzen and other Asian markets in Portland. Or, substitute any commercial stir-fry sauce. The balance of the Oriental ingredients listed in this recipe are readily available at Chinese markets.
DIRECTIONS: Soak sliced onion, dried mushrooms, tiger lily blossoms, fat-choy, cloud's ears and fun see pasta separately in warm water for 20 minutes; rinse, then combine with water chestnuts, straw mushrooms, corn, mock abalone, sliced carrots and green pepper; set aside.
Put cornstarch in a large bowl, add the cold water and mix until smooth. Add stir-fry sauce, salt, sesame oil and white pepper; set aside.
Heat vegetable oil in wok or large skillet for 30 seconds; add chopped garlic, then the mixed vegetables. Stir-fry mixture for 2 minutes. Add chopped Chinese cabbage and the sauce. Mix well and cook until sauce comes to a boil. If sauce is watery, add a small amount of additional cornstarch mixed with a small amount of cold water.
Makes 6 servings.
Per serving: Calories: 493 (18% protein, 59% carbohydrate, 23% fat) Protein: 21 grams Total fat: 12 grams Saturated fat: 2 grams Cholesterol: 0 Sodium: 3,665 mg Carbohydrate: 71 grams Exchanges: 5-1/2 vegetable, 1-1/2 fruit, 1 starch, 1-1/2 meat, 1-1/2 fat
Source: Albert Wong; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy Flatman Date: 16 Sep 97 National Cooking Echo Ä
Yield: 6 servings