Recipe - Bean Curd On Sizzling Platter

1 cup Uncooked shortgrain rice
6 Dried shiitake mushrooms
1 tablespoon Vegetable oil
1 Garlic clove, minced
One half small Carrot, cut into 1" slivers
3 Asparagus tips, cut into
1/2" pieces, diagonally
One fourth cup Slivered bamboo shoots
One fourth cup Ginkgo nuts, optional
2 Pitted dates, chopped
2 Green onions, cut or sliced up
1 tablespoon Hoisin suce
2 tablespoon Soy sauce
2 teaspoon Rice wine/dry sherry
2 teaspoon Sesame oil
6 Dried bean curd sheets,
soaked for a few minutes
1 tablespoon Flour mixed with 1 tablespoon water
6 tablespoon Vegetable oil

Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of
a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover &
steam the rice over boiling water for 30 minutes. Set aside.

Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain
well. Cut off & discard stems. Thinly slice caps. Set aside.

Place a wok over high heat till hot. Add oil, swirling to coat sides. Add
garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry
for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions,
hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2
minutes. Add rice & mix well. Transfer to a bowl & set aside.

To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally
across a bean curd sheet. Keep remaining sheets covered to prevent drying.
Fold bottom corner over filling to cover, then fold over right & left
corners. Roll over once to enclose filling. Brush sides & top of triangle
with flour & water mixture. Fold over to seal. Cover filled rolls with a
damp cloth while preparing the rest of the rolls.

Place a nonstick frying pan over medium heat. Add 1 to 2 tablespoon oil. Add
rolls two at a time & cook for 2 minutes on each side, or till golden
brown. Transfer to a heat proof dish & keep warm in a 200F oven while
cooking remaining rolls.

To serve, cut each roll into thirds.

"Vegetarian Times" February, 1992.