Mock Fish Buddhist
Yield
2 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
potatoes
cooked, peeled, sliced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | x |
peanut oil
for frying |
*
|
| 1 | small |
onions
sliced |
|
| ½ | pound |
snow pea pods
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| ⅓ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
potatoes
cooked, peeled, sliced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
peanut oil
for frying |
*
|
| 1 | small |
onions
sliced |
|
| 226.8 | g |
snow pea pods
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 79 | ml |
water
|
|
Directions
Sprinkle potatoes with flour and deep-fry until golden.
Drain and set aside.
Pour off all but 2 tablespoons of the oil, reheat an add onion.
Stir-fry 10 seconds and add snow peas and wood ears.
Stir-fry another 10 seconds and add salt, sugar and water.
Bring to rapid boil, stirring constantly, and cook until peas are just tender crisp.
Add reserved fried potato slices, heat through and serve.
Wood ears are a type of mushroom or shelf fungus.
When soaked it has a crunchy, gelatinous texture with little taste.
