Lacto/Vegan(Veggie Life)Wok Wiz Steamed Vegetable Buns

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* Exported from MasterCook *

 

Wok Wiz Steamed Vegetable Buns

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Ethnic-Asian

 

Amount Measure Ingredient -- Preparation Method

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6 dried shitake mushrooms

1 teaspoon cornstarch

1 teaspoon water

1 clove garlic -- minced

1/4 cup minced green onions

2 teaspoons vegetable oil

1/2 cup cooked, or thawed, frozen chopped spinach,

water pressed out

1/4 cup minced firm tofu

2 tablespoons minced cilantro

1/4 cup vegetable stock

1 tablespoon hoisin sauce

1 tablespoon soy sauce

2 teaspoons mirin or other rice wine

1 tablespoon sugar

1/2 teaspoon dark sesame oil

salt and pepper, to taste

1 recipe Steamed Bun Dough

Waxed paper or parchment paper, cut into

32 2-1/2 inch squares

 

In a small bowl, soak mushrooms in warm water until softened, about 20 minutes.

Drain and rinse. Discard tough stems and chop caps. Set aside.

 

In a small bowl, stir together cornstarch and water. Set aside.

 

In a wok or skillet over medium-high heat, stir-fry garlic and green onions in

oil for 1 minute, until aromatic. Add mushrooms, spinach, tofu, and cilantro.

Stir in stock, hoisin sauce, soy sauce, mirin, and sugar. Bring to a boil.

Stir in cornstarch mixture, sesame oil, salt, and pepper, stirring until

thickened. Set aside until cool. Refrigerate until ready to make buns.

 

Fill, roll, and steam buns according to Making Dumplings and Buns, directions.

 

Description:

" Lacto/Vegan "

Source:

" Veggie Life, Spring, 2001, page 26 "

Yield:

" 32 buns "

 

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Per Serving (excluding unknown items): 257 Calories; 13g Fat (44.3% calories

from fat); 4g Protein; 33g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol;

1699mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 2 1/2 Fat; 1 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0