Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Dreamland Pasta

List of Ingredients




DREAMLAND
Recipe courtesy Zen Palate, Manhattan
TVFN, The Best Of, Show #BE1B17: Vegetarian

12 black mushrooms
1/8 teaspoon five-spice powder
1/8 teaspoon salt
2 teaspoons sugar
1 teaspoon distilled wheat mesh
1 teaspoon sesame oil
Soy sauce
5 teaspoons unenriched cornmeal
Vegetable oil, for deep frying
3/4 pound spinach linguine
6 ounces bean sprouts
Wine
1/4 teaspoon fresh black pepper
2 teaspoons soy sauce paste
1 teaspoon white vinegar
Thin slices ginger, soaked in sugar and white vinegar

Soak mushrooms until soft and remove the stem. Cut the mushroom in
twirl strips by cutting from outer edge to center (approximately
1/2-inch wide). Squeeze out excess water and marinate with five
spice, salt, and sugar for 5 minutes and then wheat mesh, sesame oil,
soy sauce, and cornmeal for 30 minutes.

Heat vegetable oil in wok until almost smoking. Deep-fry mushrooms
until crispy and remove from oil. Deep-fry spinach linguine until
crispy (approximately 1 1/2 minutes) and place on dish. Stir-fry
fresh bean sprouts with wine and pepper and place on top of linguine.
Mix soy paste, vinegar, sugar, and wine in skillet until hot and then
stir in mushrooms. Transfer it on top of linguine and bean sprout.
Garnish with ginger on top.

Yield: 2 servings
Prep Time: 40 minutes
Cooking Time: 12 minutes

Recipe