Rosy Caraway Cheese Dip
INGREDIENTS:
4 Eggs, beaten 4 Whole scallions
4 ts Sesame oil 3 tb Rice wine or dry sherry
1 ts Salt 1 tb Finely chopped garlic
1 tb Peanut oil 1 tb Finely chopped fresh ginger
1/2 oz Chinese dried wood ears 2 tb Dark soy sauce
-(black fungus) 6 oz Bean sprouts
1/2 oz Chinese lily buds -Chinese pancakes
1/4 lb Red peppers -hoisin sauce, for dipping
4 Eggs, beaten 4 Whole scallions
4 ts Sesame oil 3 tb Rice wine or dry sherry
1 ts Salt 1 tb Finely chopped garlic
1 tb Peanut oil 1 tb Finely chopped fresh ginger
1/2 oz Chinese dried wood ears 2 tb Dark soy sauce
-(black fungus) 6 oz Bean sprouts
1/2 oz Chinese lily buds -Chinese pancakes
1/4 lb Red peppers -hoisin sauce, for dipping
This is a vegetarian version of a traditional Chinese favorite, Mu-Shu Pork. Here, I rely on an unusually flavorful combination of spices, vegetables, and condiments which together make one forget that pork or any other meat was ever a part of the dish. Particularly important to this recipe are the Chinese dried wood ears and lily buds. Their textures and the flavors they absorb in the stir frying are the basis for the success of the dish. When the combined ingredients are eaten with Chinese pancakes and hoisin sauce, what might be an ordinary dish is transformed into a festive affair. Most of the preparation may be done ahead of time and, once the pancakes are made, the rest is easily accomplished, making this a perfect dish for a dinner party.
Combine the beaten eggs with 2 teaspoons of the sesame oil and salt in a small bowl. Heat a frying pan or wok over moderate heat and add 1 Tablespoon of the oil. Pour in the egg mixture and spread it quickly over the surface of the pan until it forms a thin crepe like pancake. There is no need to turn it over. Remove from the heat and when cool, shred the egg pancake and set aside.
Soak the dried wood ears and lily buds in warm water for about 20 minutes until soft. Meanwhile, finely shred the peppers and scallions. Squeeze the excess liquid from the black fungus and lily buds. Finely shred the wood ears, discarding the stem, and snap off the hard ends of the lily buds.
Heat a wok or large frying-pan over heat heat and add the remaining peanut oil. when almost smoking, add the wood ears, lily buds, and rice wine and stir fry for 1 minute. Add the garlic, ginger, and dark soy sauce, and stir fry for another minute. Then put in the shredded egg, red peppers, scallions and bean sprouts and continue to stir fry for 3 minutes until the ingredients are thoroughly mixed. Stir in the remaining sesame oil, and turn onto a large platter. Serve with the Chinese pancakes and hoisin sauce.
Combine the beaten eggs with 2 teaspoons of the sesame oil and salt in a small bowl. Heat a frying pan or wok over moderate heat and add 1 Tablespoon of the oil. Pour in the egg mixture and spread it quickly over the surface of the pan until it forms a thin crepe like pancake. There is no need to turn it over. Remove from the heat and when cool, shred the egg pancake and set aside.
Soak the dried wood ears and lily buds in warm water for about 20 minutes until soft. Meanwhile, finely shred the peppers and scallions. Squeeze the excess liquid from the black fungus and lily buds. Finely shred the wood ears, discarding the stem, and snap off the hard ends of the lily buds.
Heat a wok or large frying-pan over heat heat and add the remaining peanut oil. when almost smoking, add the wood ears, lily buds, and rice wine and stir fry for 1 minute. Add the garlic, ginger, and dark soy sauce, and stir fry for another minute. Then put in the shredded egg, red peppers, scallions and bean sprouts and continue to stir fry for 3 minutes until the ingredients are thoroughly mixed. Stir in the remaining sesame oil, and turn onto a large platter. Serve with the Chinese pancakes and hoisin sauce.