Yin-And-Yang Vegetable Bundle Recipe - Cooking Index
Yin-And-Yang Vegetable Bundle Recipe - Cooking Index
| 8 | Dried black mushrooms | |
| 8 | Paper-thin slices peeled daikon - each trimmed | |
| To a 4" by 2" rectangle | ||
| 8 | Baby corn | |
| 8 | Asparagus spears - bottoms trimmed (medium) | |
| To leave 4" of tip | ||
| 8 | Four-inch thin carrots sticks | |
| For The Sauce | ||
| 1/2 cup | 118ml | Chicken stock |
| = (or canned chicken broth) | ||
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| 1 teaspoon | 5ml | Cornstarch - dissolved in |
| 1 tablespoon | 15ml | Water |
| For The Vegetable Spring Rolls | ||
| 6 | Dried black mushrooms | |
| 4 | Dried wood ear mushrooms | |
| 1 | Dried snow fungus | |
| 1/2 cup | 73g / 2.6oz | Chopped button mushroom |
| 3 tablespoons | 45ml | Oyster-flavoured sauce |
| 2 teaspoons | 10ml | Sesame oil |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| 8 | Spring roll wrappers | |
| 1 tablespoon | 15ml | Flour - dissolved in |
| 1 tablespoon | 15ml | Water |
| Vegetable oil - for deep-frying | ||
| Sweet chili sauce - for dipping |
Prepare the diakon roll ingredients: Pour enough warm water over the mushrooms in a medium bowl to cover them completely. Soak until softened, about 20 minutes. Discard the stems and lightly squeeze the caps to remove excess liquid. Bring a small saucepan of water to a boil. Add winter melon slices and cook until pliable, 20 to 30 seconds. Drain.
Make the vegetable rolls: Place a rectangle of the diakon melon on the work surface with one of the short ends closest to you. Lay one of each vegetable: mushroom, baby corn, asparagus and carrot, across the width of the strip. Gently roll the vegetables up in the diakon melon. (The ends of the vegetables will be sticking out of the sides of the rolls. Place each roll in a heatproof dish as you form it.
Prepare a wok for steaming. Set the dish of diakon melon rolls in the steamer basket and steam over high heat until the vegetables are tender, about 10 minutes. Turn off the heat and keep the vegetable rolls warm in the steamer while preparing the sauce and frying the spring rolls.
For the Sauce: Stir the stock, salt, pepper and dissolved cornstarch together in a small saucepan over medium heat until the sauce boils and thickens, 30 seconds to 1 minute. Pour sauce over steamed diakon rolls.
For the Vegetable Spring Rolls: Pour enough warm water over the black mushrooms, wood ears, and white fungus in a medium bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the mushroom stems and chop the caps coarsely. Chop the wood ears finely. Slice off the yellow stem from the snow and chop the fungus coarsely. Stir the black mushrooms, wood ears, snow fungus together with the button mushrooms, oyster-flavored sauce, sesame oil, salt, and pepper until well blended.
Place a wrapper, shiny-side down and with one of the corners pointing toward you, on the work surface. Spoon 1/3 cup of the filling across the lower third of the wrapper. Fold the corner closest to you over filling, then fold the right and left corners over that. Roll firmly, just enough to completely enclose the filling. Brush the exposed sides and top of the wrapper with some of the flour paste. Continue rolling into a compact roll, pressing lightly to seal. Cover the filled spring rolls with a damp towel to prevent them from drying out.
Pour enough vegetable oil into a wok or 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Deep-fry spring rolls in 2 batches until golden brown, 3 to 4 minutes, turning occasionally. Remove with a slotted spoon and drain on paper towels.
Place spring rolls on platter opposite the diakon melon rolls and serve.
This recipe yields 4 servings.
Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The Banquets) - - from the TV FOOD NETWORK CANADA
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