Caofu (half kilo)
(gluten product available in Chinese markets)
Dry mushrooms (about 10 pieces)
Raw Peanuts (1/2 cup)
Lily flower stalks (dry- 10 to 16 pieces)
Black ear fungus (2 tablespoons dry, about ten pieces)
Oil (depending on amount of kaofu. 1/2 to 1 cup)
Salt to taste
Sugar (3 to 4 teaspoons)
Light Soy sauce to taste
Soak fungus in water two hours
Soak mushrooms in water two hours
Soak lily flower stalls one half hour
Boil peanuts in water to cook, until can peel red skin.
Peel skin off. Set aside.
Cut Kaufu into bite size pieces
Put in water, bring to boil. Cook for some minutes.
Drain cubes. Squeeze water out, Pat dry.
Heat oil in deep skillet.
Fry Kaufu until yellowish on outside.
Add peanuts, black fungus, mushrooms, lilies
Add light sauce (to taste)
Add 3 to 4 teaspoons of sugar
Add salt (optional)
Cook together until mix dries a little.
Cut seitan into round slices
Heat oil, fry until golden
Take out pieces from pan
Judge how much oil in pan.
Take out excessive amount leave a little.
Put green onion and ginger oil and seitan pieces.
Add wine, soy sauce, sugar.
Add enough water to cover ingredients
Heat at moderate heat for 5 to 10 minutes. Serve.
I'm an architect, originally from Puerto Rico, living and working in Shanghai, China. I practice ashtanga yoga and Buddhist meditation. I also observe calorie restriction while seeking optimal nutrition. We call that CRON.
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