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Recipe Name: Sauteed Mixed Vegetables In Taro Nest Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/24/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

40 Gram(s) Taro
1 Tablespoon(s) Salt
1 Tablespoon(s) Cornstarch
Cooking oil for deep-frying
95 Gram(s) Thinly sliced lotus root
one section
40 Gram(s) Sliced water chestnut
approximately 1/3 cup
40 Gram(s) Soaked dried black Chinese
mushrooms approximately
40 Gram(s) Soaked black fungi
approximately 12 pieces
40 Gram(s) Snow peas, approximately 15
40 Gram(s) celery
1 Tablespoon(s) Chinese celery, optional
40 Gram(s) Carrot, a few slices
4 Tablespoon(s) Water
1/2 Teaspoon(s) Sugar
3 Tomatoes
6 Baby corn, approximately 80
6 Mustard green stems
approximately 115 g
12 Soaked dried bamboo fungi
approximately 150 g
1 Tablespoon(s) Oil
4 Cup(s) Stock, or water
(Equipment needed: two small metal strainers) ** (Any combination of
vegetables can be used, according to the season and the cook's
preference) Here's another fussy one. The taro basket is gorgeous,
the garnishes meticulously laid out surrounding it. Very nice, time
consuming presentation. No taro? No problem. Grate a potato and
make a deep fried potato basket. I won't tell... Chinese Cuisine
Practical Class Platinum Award - Vegetable SAUTEED MIXED VEGETABLES IN
TARO NEST (12 servings) Chef: Lam Sing-lun (Hotel Furama
Inter-Continental) "Fragrant Surroundings Pond" conveys images of
rural peace and petite elegance, both enhanced further by the rhyming
sounds of the Chinese characters. A traditional dish, sauteed mixed
vegetables, is presented innovatively. For taro nest , cut taro
length ways into thin (3 mm) slices. Cut two-thirds of slices into
thins strips (for edge of basket). Cut remaining one-third into
strips 1.5 cms wide (for base of basket). Marinate with salt for 1
hour. Then rinse under cold running water for 3 hours. Drain and mix
with cornstarch. Form woven basket on inside of one mold. Lay second
mold on top. Deep-fry mould-framed taro over low flame. 2. Slice each
mushroom into four. Halve each fungus. Remove snow pea strings. Cut
celery diagonally. Cut carrot into patterned pieces. 3. Mix sauce
ingredients well. 4. For garnish (optional): Slice black mushrooms.
Peel tomatoes, remove seeds and cut each into 4 slices. Cut baby corns
and mustard green stems in half. Drain black fungi. To cook 1. Bring
garnish seasoning ingredients to the boil, add mustard green stems and
black mushrooms for 1 minute. Add remaining garnish ingredients and
bring to the boil again for another minute. Drain and trim. 2. Bring
seasoning ingredients to the boil, add all "sauteed vegetables"
ingredients except snow peas and cook for 1 minute. Remove
vegetables. 3. Blanch snow peas in boiling oil for 1 minute, and
remove when crisp. Pour excess oil out of wok. 4. Add sauce and all
"sauteed vegetables". Saute for 1 minute. To present 1. Place taro
basket in middle of serving dish. Arrange trimmed vegetable garnish
strips around basket (see photograph). 2. Place sauteed vegetables in
basket. From "Champion Recipes of the 1986 Hong Kong Food Festival".
Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg;
October 27 1992. File

Nutrition (calculated from recipe ingredients)
Calories: 2989
Calories From Fat: 1500
Total Fat: 169.4g
Cholesterol: 58.6mg
Sodium: 26390.6mg
Potassium: 3414.1mg
Carbohydrates: 344.5g
Fiber: 20.4g
Sugar: 130.5g
Protein: 35.6g

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