Side Pannel
Sauteed Mixed Vegetables in Taro Nest
Sauteed Mixed Vegetables in Taro Nest
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Chinese
Ingredients List
- ---------------------------TARO BASKET (OPTIONAL---------------------------
- 40 g Taro
- 1 tb Salt
- 1 tb Cornstarch
- Cooking oil for deep-frying
Directions
SAUTEED VEGETABLES
95 g Thinly sliced lotus root
-(one section)
40 g Sliced water chestnut
-(approximately 1/3 cup)
40 g Soaked dried black Chinese
-mushrooms (approximately 5
-pieces)
40 g Soaked black fungi
-(approximately 12 pieces)
40 g Snow peas (approximately 15
-pieces)
40 g Celery
1 tb Chinese celery (optional)
40 g Carrot (a few slices)
SAUCE
4 tb Water
1 tb Cornstarch
1/2 ts Salt
1/2 ts Sugar
GARNISH
4 Soaked dried black Chinese
-mushrooms
3 Tomatoes
6 Baby corn (approximately 80
-g)
6 Mustard green stems
-(approximately 115 g)
12 Soaked dried bamboo fungi
-(approximately 150 g)
GARNISH SEASONING
1 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
SEASONING
8 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
* (Equipment needed: two small metal strainers) ** (Any combination of
vegetables can be used, according to the season and the cook's
preference)
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 won't tell...
Chinese Cuisine Practical Class Platinum Award - Vegetable SAUTEED
MIXED VEGETABLES IN TARO NEST (12 servings)
95 g Thinly sliced lotus root
-(one section)
40 g Sliced water chestnut
-(approximately 1/3 cup)
40 g Soaked dried black Chinese
-mushrooms (approximately 5
-pieces)
40 g Soaked black fungi
-(approximately 12 pieces)
40 g Snow peas (approximately 15
-pieces)
40 g Celery
1 tb Chinese celery (optional)
40 g Carrot (a few slices)
SAUCE
4 tb Water
1 tb Cornstarch
1/2 ts Salt
1/2 ts Sugar
GARNISH
4 Soaked dried black Chinese
-mushrooms
3 Tomatoes
6 Baby corn (approximately 80
-g)
6 Mustard green stems
-(approximately 115 g)
12 Soaked dried bamboo fungi
-(approximately 150 g)
GARNISH SEASONING
1 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
SEASONING
8 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
* (Equipment needed: two small metal strainers) ** (Any combination of
vegetables can be used, according to the season and the cook's
preference)
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 won't tell...
Chinese Cuisine Practical Class Platinum Award - Vegetable SAUTEED
MIXED VEGETABLES IN TARO NEST (12 servings)
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