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Title: Albert Wong'S Vegetarian Temple Delight (Lo Han Chi)
Yield: 6 Servings

Ingredients

  ----------------------AMERICAN MEASUREMENTS---------------------------
      1 c  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 c  sliced carrots
      1 c  sliced green bell pepper
      4 tb cornstarch
      2 tb cold water
      3 c  dragon i stir-fry sauce*
    1/2 ts salt
      1 tb dark sesame oil
      1 ts white pepper
      2 tb vegetable oil
      3    cloves garlic; chopped
      1    head chinese cabbage; chop
           -(about 1 pound)

Instructions

* 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 Ž

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