Wild Wild Dinner (Wild Rice/Wild Mushrooms)
INGREDIENTS:
4 Chinese dried black 1 T Green onion, minced
(shiitake) mushrooms, soaked 1 t Fresh ginger, minced
In hot water 2 t Soy sauce
1 c Spinach leaves, chopped 1 t Rice wine or dry sherry
1/2 c Napa cabbage, chopped 1 t Cornstarch
1/2 c Bamboo shoots, daikon or 1/2 t Sesame oil
Fresh or canned water 1 pn White or black pepper
Chestnuts, chopped 1 lb Pot sticker wrappers, or
1/2 c Pressed bean curd or tofu, Homemade sheet pasta
Chopped (proven optional or 2 t Vegetable oil
Easily reduced) 2 c Vegetable stock
4 Chinese dried black 1 T Green onion, minced
(shiitake) mushrooms, soaked 1 t Fresh ginger, minced
In hot water 2 t Soy sauce
1 c Spinach leaves, chopped 1 t Rice wine or dry sherry
1/2 c Napa cabbage, chopped 1 t Cornstarch
1/2 c Bamboo shoots, daikon or 1/2 t Sesame oil
Fresh or canned water 1 pn White or black pepper
Chestnuts, chopped 1 lb Pot sticker wrappers, or
1/2 c Pressed bean curd or tofu, Homemade sheet pasta
Chopped (proven optional or 2 t Vegetable oil
Easily reduced) 2 c Vegetable stock
1. Squeeze excess water from mushrooms. Remove stems and discard; finely chop caps. Place mushrooms in a large bowl, and add spinach, cabbage, bamboo shoots, bean curd, green onion, ginger and garlic (and anything else you wish at this point-my friend added sprouts and put in less than half the tofu called for, and I'll probably add some fresh Japanese mustard leaves and Swiss chard stalks, and maybe some carrots bits, and leave out the tofu entirely). Mix gently with soy sauce, wine, cornstartch, sesame oil, and pepper. Refrigerate until ready to use.
2. Spoon 1 Tablespoon of filling into the center of each pot sticker wrapper (friend said she's going to stuff them a little fuller next time). Moisten edge of wrapper, fold over to make a half-circle, and pleat edges firmly together. Set each pot sticker upright on a platter, so that a flat base is formed.
3. In a large non-stick or cast iron skillet, heat the 2 teaspoons of vegetable oil on medium high. Place pot stickers close together in the pan and fry about 1 minute, or until bottoms begin to brown. Pour enough vegetable stock into the pan to cover bottom half of pot stickers. Cover pan, reduce heat to medium, and cook 7 minutes, until the stock evaporates.
Makes about 20 pot stickers.
"Dip these in bowls of soy sauce, rice vinegar, hot chili pepper oil, and fermented black bean sauce."
Ovo-vegetarian (I guess from the pot sticker wrappers?) Nutritional info per serving (no idea how many constitute a serving, unfortunately) Cal: 159 (25% from fat, when bean curd is used) Prot: 7 g Fat: 4 g Carb: 22 g Sod: 343 g Chol: 24 mg (pot sticker wrappers again?) Fiber: 2 g
2. Spoon 1 Tablespoon of filling into the center of each pot sticker wrapper (friend said she's going to stuff them a little fuller next time). Moisten edge of wrapper, fold over to make a half-circle, and pleat edges firmly together. Set each pot sticker upright on a platter, so that a flat base is formed.
3. In a large non-stick or cast iron skillet, heat the 2 teaspoons of vegetable oil on medium high. Place pot stickers close together in the pan and fry about 1 minute, or until bottoms begin to brown. Pour enough vegetable stock into the pan to cover bottom half of pot stickers. Cover pan, reduce heat to medium, and cook 7 minutes, until the stock evaporates.
Makes about 20 pot stickers.
"Dip these in bowls of soy sauce, rice vinegar, hot chili pepper oil, and fermented black bean sauce."
Ovo-vegetarian (I guess from the pot sticker wrappers?) Nutritional info per serving (no idea how many constitute a serving, unfortunately) Cal: 159 (25% from fat, when bean curd is used) Prot: 7 g Fat: 4 g Carb: 22 g Sod: 343 g Chol: 24 mg (pot sticker wrappers again?) Fiber: 2 g