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black mushrooms grnd beef water chestnuts green onion egg chicken broth cornstarch oyster-flavoured sauce soy sauce Chinese rice wine cilantro ginger sesame oil sugar water soy sauce Chinese rice wine sugar rice noodles
Viewed: 10 - Published at: 8 years agoIngredients
- 4 x dry black mushrooms
- 1/2 lb grnd beef
- 1/4 c. chopped water chestnuts
- 1/4 c. chopped green onion
- 1 x egg lightly beaten
- 3 Tbsp. canned chicken broth
- 2 Tbsp. cornstarch
- 1 Tbsp. oyster-flavoured sauce
- 1 tsp soy sauce
- 1 tsp Chinese rice wine (or possibly dry sherry)
- 1 tsp minced cilantro
- 1/2 tsp chopped ginger
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 1/4 c. water
- 4 tsp soy sauce (or possibly light soy sauce)
- 1 tsp Chinese rice wine (or possibly dry sherry)
- 1 tsp sugar
- 2 sht fresh rice noodles cut into eight 5" by 8" rectangles
Method
- Pour sufficient hot water over the dry mushrooms in a small bowl to cover completely.
- Let soak till softened, about 20 min.
- Drain the mushrooms, throw away the stems and mince the caps.
- Make the filling: Mix the mushrooms grnd beef, water chestnuts, green onion, egg, chicken broth, cornstarch, oyster-flavored sauce, soy sauce, wine, cilantro, ginger, sesame oil and sugar together in a bowl.
- Chill till hard, about 1 hour.
- For the Sauce: Stir the water, soy sauce, wine and sugar together in a small saucepan.
- For the Rolls: Cut each rice noodle sheet into four 5- by 8-inch rectangles.
- Lay one of the rice noodle rectangles on the work surface with one of the long edges toward you.
- Spread 1/4 c. of the filling in a band along the bottom edge of the rice noodle.
- Roll loosely to enclose the filling.
- Flatten the roll slightly with your hand and place it in a heatproof 9-inch glass pie plate.
- Repeat with the remaining noodles and filling, arranging the rolls in a single layer in the baking dish as you work.
- Prepare the wok for steaming.
- Steam the rolls over high heat till the beef is cooked through, 5 to 7 min.
- Heat the sauce to simmering, pour over the steamed rolls and serve immediately.
- This recipe yields 8 rolls for 4 servings.
