Recipe - Vegetarian Pot Pie

4 Chinese dried black
(shiitake) mushrooms, soaked
In hot water
1 cup Spinach leaves, chopped
One half cup Napa cabbage, chopped
One half cup Bamboo shoots, daikon or
Fresh or canned water
Chestnuts, chopped
One half cup Pressed bean curd or tofu,
Chopped (proven optional or
Easily reduced)
1 tablespoon Green onion, minced
1 teaspoon Fresh ginger, minced
2 teaspoon Soy sauce
1 teaspoon Rice wine or dry sherry
1 teaspoon Cornstarch
One half teaspoon Sesame oil
1 pn White or black pepper
1 pound Pot sticker wrappers, or
Homemade sheet pasta
2 teaspoon Vegetable oil
2 cup Vegetable stock

1. Squeeze excess water from mushrooms. Remove stems and discard; finely
chop caps. Place mushrooms in a large bowl, and add spinach, cabbage,
bamboo shoots, bean curd, green onion, ginger and garlic (and anything else
you wish at this pointmy friend added sprouts and put in less than half
the tofu called for, and I'll probably add some fresh Japanese mustard
leaves and Swiss chard stalks, and maybe some carrots bits, and leave out
the tofu entirely). Mix gently with soy sauce, wine, cornstartch, sesame
oil, and pepper. Refrigerate until ready to use.

2. Spoon 1 Tablespoon of filling into the center of each pot sticker
wrapper (friend said she's going to stuff them a little fuller next time).
Moisten edge of wrapper, fold over to make a halfcircle, and pleat edges
firmly together. Set each pot sticker upright on a platter, so that a flat
base is formed.

3. In a large nonstick or cast iron skillet, heat the 2 teaspoons of
vegetable oil on medium high. Place pot stickers close together in the pan
and fry about 1 minute, or until bottoms begin to brown. Pour enough
vegetable stock into the pan to cover bottom half of pot stickers. Cover
pan, reduce heat to medium, and cook 7 minutes, until the stock evaporates.

Makes about 20 pot stickers.

"Dip these in bowls of soy sauce, rice vinegar, hot chili pepper oil, and
fermented black bean sauce."

Ovovegetarian (I guess from the pot sticker wrappers?) Nutritional info
per serving (no idea how many constitute a serving, unfortunately) Cal: 159
(25% from fat, when bean curd is used) Prot: 7 g Fat: 4 g Carb: 22 g Sod:
343 g Chol: 24 mg (pot sticker wrappers again?) Fiber: 2 g

Source: From Veggie Life, Mar 95, p. 18.

Posted by shel@is.rice.edu (Shelly Johnson) to the Fatfree Digest [Volume
15 Issue 24] Feb. 24, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip