1,000 Veg Recipes -- Sukiyaki

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* Exported from MasterCook *

 

Sukiyaki

 

Recipe By : 1,000 Vegetarian Recipes, Carol Gelles, pg 218

Serving Size : 3 Preparation Time :0:00

Categories : 1,000 Vegetarian Recipes

 

Amount Measure Ingredient -- Preparation Method

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2 ounces cellophane noodles

boiling water to soak noodles & mushrooms

6 dried shiitake mushrooms

1/4 cup vegetable broth

3 tablespoons saki, mirin, or sherry

3 tablespoons dark soy sauce

1 1/2 tablespoons sugar

1 tablespoon vegetable oil

1 cup thinly sliced Spanish onions

2 sliced scallions (white & green parts) -- 2 " pieces

1 bunch fresh watercress -- thoroughly rinsed

1 cup mung bean sprouts

1/2 cup thinly sliced carrots

2 cakes silken tofu, cubed -- (8 ounces)

 

In a medium bowl, soak noodles in boiling water to cover for 15 minutes or until

softened; drain and set aside.

 

In a small bowl, soak the mushrooms in 1/2 cup boiling water for 5 minutes.

Discard the tough stems, halve the mushrooms, and set aside; reserve soaking

liquid.

 

In a small bowl, stir together the broth, saki, soy sauce, sugar, and reserved

mushroom liquid; set aside.

 

In a large skillet, heat the oil over high heat. Add the onions and scallions

and cook, stirring, 30 seconds. Push to one side of the skillet. Add the

remaining vegetables, tofu, mushrooms, and noodles, placing each in a separate

section of the skillet. Cover and cook on high 5 minutes or until vegetables

are tender-crisp.

 

Variation: Vary your vegetable choices -- perhaps use bok choy, spinach, or

some bamboo shoots instead of, or in addition to, the watercress.

 

 

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NOTES : Cellophane noodles are also called " bean threads " .