BEAN CURD WRAPPERS WITH SHITAKE, BEEF, AND LEEKS
by Jay Chai
Demonstrated at Mycophagy 2016
Ingredients:
Method:
1. Clean leeks thoroughly and cut into thin slices.
2. Slice shiitake caps.
3. Heat sauté pan with oil. Brown garlic, add beef, cook for 5 minutes, stirring occasionally. Add mushrooms, leeks, ground pepper and oyster sauce. Stir-fry for 10 minutes until almost dry. Adjust seasoning . Let mixture cool.
4. Cut each bean curd skin into 6 square pieces. Fill each piece of wrapper with about a tablespoon of filling. (Shaping will be demonstrated)
5. Steam for 15 minutes.
Makes about 30
by Jay Chai
Demonstrated at Mycophagy 2016
Ingredients:
- 1 bunch leeks
- 1 pound fresh shiitake, stems removed
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1 pound ground beef
- 1 package frozen bean curd skins, thawed
- 1 teaspoon ground pepper
- 2 tablespoons oyster sauce
- Salt
Method:
1. Clean leeks thoroughly and cut into thin slices.
2. Slice shiitake caps.
3. Heat sauté pan with oil. Brown garlic, add beef, cook for 5 minutes, stirring occasionally. Add mushrooms, leeks, ground pepper and oyster sauce. Stir-fry for 10 minutes until almost dry. Adjust seasoning . Let mixture cool.
4. Cut each bean curd skin into 6 square pieces. Fill each piece of wrapper with about a tablespoon of filling. (Shaping will be demonstrated)
5. Steam for 15 minutes.
Makes about 30
