Broccoli Stems With Cloud Ear And Enoki Mushrooms

Recipe Ingredients

1 lb	454g / 16oz	Broccoli stems
1/2 oz	14g	Cloud ear mushrooms (fungus)
1 1/2 teaspoons	7.5ml	Peanut oil
1 tablespoon	15ml	Finely-chopped fresh ginger
1 tablespoon	15ml	Finely-chopped garlic
2 tablespoons	30ml	Finely-chopped green onion
1 teaspoon	5ml	Chili paste
1 tablespoon	15ml	Rice wine
1 tablespoon	15ml	Light soy sauce
2 teaspoons	10ml	Dark soy sauce
1 teaspoon	5ml	Sugar
		Salt - to taste
1/4 cup	59ml	Water
1 teaspoon	5ml	Finely-ground Sichuan peppercorns
1/2 lb	227g / 8oz	Fresh Enoki mushrooms - stems trimmed

Recipe Instructions

Peel the broccoli stems and cut into 1/4-inch by 1/4-inch by 2-inch pieces. Rinse the cloud ears several times under cold water to remove all the dirt. Soak them for 15 minutes in warm water.

Heat a wok or deep saute pan until it is hot, add the oil. Then add the ginger, garlic, and green onions and stir fry for 30 seconds. Add the cloud ears and broccoli stems, and stir fry for 1 minute. Add the chili paste, rice wine, soy sauces, sugar, and salt to taste. Stir fry for 1 minute, and then pour in the water. Continue to cook until the vegetables are tender, about 3 minutes. Add the pepper and Enokis. Mix well and serve at once.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2245 broadcast 07-25-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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