4 soft bean cakes
4 med. black mushrooms
1/2 green scallion
1 tbl. ginger, chopped fine
1/4 c. water chestnuts, minced
1 tsp. salt
2 tbl. ginger wine
1/3 c. broth
corn starch paste (4 tbl. water + 1 tbl. corn starch)
1/4 tsp. fagara pepper
- Soak mushrooms 15 minutes then slice.
- Put bean cake in bowl and mash.
- Heat wok, fry scallion, ginger, and water chestnuts, then add salt and wine.
- Add bean cake paste. Mix well then add broth. Cook 2 minutes. Thicken slightly then add fagara pepper. Serve.
NOTE: This dish is usually served with a meat dish.