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NEW JERSEY MYCOLOGICAL ASSOCIATION
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BEAN CURD WRAPPERS WITH SHITAKE, BEEF, AND LEEKS
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
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  • HOME
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  • NEWSLETTER
  • NJ MUSHROOMS
    • Common NJ Mushrooms
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    • Rarely Recorded Fungi
    • Useful Field Guides
  • SPECIAL INTERESTS
    • Culinary
    • Lichens
    • Slime Molds
    • Medicinal Fungi
    • Mushroom Cultivation
    • Art
    • MycoCrafts
  • RESOURCES
    • Mushroom Identification
    • Mushroom Clubs
    • Observation Recording
    • For Learning
    • Mycoremediation
    • Poison Control
  • MEMBERS ONLY
    • NJMA Merchandise
    • Current Newsletter
    • Current Year Newsletters
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