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Extra info for 60 Ways Mushroom. Great Recipe Ideas with a Classic Ingredient
Heat oil in a frying pan and sauté onion, green chillies, ground coriander, garam masala, salt and mustard seeds until fragrant. Add mushrooms, peas and potatoes and sauté until well mixed. Set aside to cool. • Brush each ﬁlo pastry sheet with melted butter then fold in half lengthways. Place a portion of ﬁlling on the bottom right hand corner then fold pastry over to form a triangle. Continue to fold to the top of the sheet then moisten end to seal. • Heat oil for deep-frying, gently lower samosas into oil and fry until golden and crisp.
5-cm (1-in) lengths Method • Cut steak into 1-cm ( / -in) thick slices then cut each slice into 1 2 3 pieces. Marinate in light and dark soy sauce, pepper, sesame oil, oyster sauce, sugar, corn ﬂour and rice wine for 15 minutes. • Heat oil in claypot and brown garlic. Add sliced ginger and carrot and fry for 2 minutes. • Add mushrooms and stir-fry for another 2 minutes. • Add steak pieces and water. Cook for 2 more minutes then add spring onions. Cover and cook for another minute. • Add light soy sauce to taste.
Prepare them ahead of time and simply deep-fry them just before serving. Makes 12 Ingredients Vietnamese rice paper 12 sheets, 20 cm (8 in) in diameter Cooking oil for frying Filling Dried Chinese mushrooms 3, soaked to soften, stems discarded and caps thinly sliced Wood ear fungus 10 g (1/3 oz), soaked to soften and thinly shredded Transparent (glass) noodles 20 g (1/3 oz), soaked to soften and cut into 5-cm (2-in) lengths Firm bean curd 100 g (31/2 oz), panfried and thinly sliced Shallots 2, peeled and minced Carrot 1, small, ﬁnely shredded 2 Thai ﬁsh sauce /3 Tbsp Garlic 1 clove, peeled and ﬁnely minced 40 S N AC K S & A P P E T I S E R S Ground white pepper Sugar Salt Egg a dash a pinch a pinch 1, lightly beaten Method • Place all ﬁlling ingredients into a large bowl.