Shiitake And Black Bean Ho Fun With Crisp Pastrami Recipes

STIR-FRIED TOFU AND SHIITAKE MUSHROOMS IN SPICY BLACK BEAN SAUCE

Steps:

• Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps.
• Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
• Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
• Spoon tofu mixture into serving bowl. Garnish with cilantro and serve.
• *Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.

HANOI CRISP PARCELS WITH VERMICELLI SALAD: BUN NEM RAN

Steps:

• Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
• Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 1 1/2-inch/4 cm lengths.
• Place the sliced jicama in a muslin cloth and squeeze out its juice, then discard.
• In a large mixing bowl, combine the mushrooms, vermicelli, jicama, pork, crabmeat, onion, sugar, 2 teaspoons sea salt, 2 teaspoons white pepper, and fish sauce.
• Knead the mixture in the bowl for 10 minutes, or until your arms get tired.
• Working with one rice paper at a time, submerge the rice paper in a large pan of warm water, then transfer it to a chopping board or work surface.
• Take 1 1/2 heaping tablespoons of the mixture and place it on the bottom edge of the rice paper. Fold the 2 adjacent sides, one on top of the other, into the center.
• Roll the apex to form a nice firm roll, and secure with a dab of beaten egg white. Repeat until you have filled all the rice papers.
• Pour the oil into a wok and heat to 350 degrees F/ 180 degrees C, or until a cube of bread dropped into the oil browns in 15 seconds.
• Fry the parcels in 3 batches for 6 minutes, or until lightly browned and crisp.
• Evenly distribute the rice vermicelli noodles among 4 to 6 bowls, top with sliced herbs, then cut the parcels into the bowls.
• Pour 2 tablespoons nuoc cham into each bowl and garnish with fried shallots and peanuts.

BLACK BEANS WITH SHRIMP

Steps:

• Heat oil in large heavy skillet over medium-high heat.
• Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes.
• Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper.
• Simmer covered 5 minutes.
• Gently stir in shrimp and cook just until pink, 2-3 minutes.
• Stir in beans and coriander and heat through.
• Serve hot or at room temperature, topped with a dollop of sour cream.