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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Cover rice with warm water & soak for 30 minutes. Drain. Line the inside
of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then
cover & steam the rice over boiling water for 30 minutes. Set aside.
Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain
well. Cut off & discard stems. Thinly slice caps. Set aside.
Place a wok over high heat till hot. Add oil, swirling to coat sides. Add
garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry
for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions,
hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2
minutes. Add rice & mix well. Transfer to a bowl & set aside.
To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally
across a bean curd sheet. Keep remaining sheets covered to prevent drying.
Fold bottom corner over filling to cover, then fold over right & left
corners. Roll over once to enclose filling. Brush sides & top of triangle
with flour & water mixture. Fold over to seal. Cover filled rolls with a
damp cloth while preparing the rest of the rolls.
Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add
rolls two at a time & cook for 2 minutes on each side, or till golden
brown. Transfer to a heat proof dish & keep warm in a 200F oven while
cooking remaining rolls.
To serve, cut each roll into thirds.
"Vegetarian Times" February, 1992.
| Ingredients:
1 Cup(s) Uncooked shortgrain rice
6 Dried shiitake mushrooms
1 Tablespoon(s) White wine
1 Garlic clove, minced
1/2 small Carrot, cut into 1" slivers
3 Asparagus tips, cut into
1/4 Cup(s) Slivered bamboo shoots
1/4 Cup(s) Ginkgo nuts, optional
2 Pitted dates, chopped
2 Green onions, sliced
1 Tablespoon(s) Hoisin suce
2 Tablespoon(s) Water or vegetable stock
2 Teaspoon(s) Rice wine or dry sherry
2 Teaspoon(s) Sesame oil
6 Dried bean curd sheets,
1 Tablespoon(s) Flour mixed with 1 tb water |
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