Vegetable and Shrimp Filling
- Scant 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 pinches of white pepper
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon sesame oil
- 1 teaspoon light (regular) soy sauce
- 2 tablespoons water
- 1 tablespoon canola oil
- 1 clove garlic, minced
- 1 tablespoon finely chopped dried shrimp
- 2 scallions (white and green parts), chopped
- 1/4 cup finely diced carrot
- 2/3 cup diced jicama
- 2 large dried shiitake mushrooms, reconstituted (see page 13), stemmed, and chopped (1/4 cup)
- To make the seasoning sauce, in a small bowl, combine the salt, sugar, white pepper, cornstarch, sesame oil, soy sauce, and water, stirring to dissolve the cornstarch.
- Set the sauce near the stove.
- Heat the canola oil in a medium skillet over medium-high heat.
- Add the garlic, dried shrimp, and scallions.
- Cook, stirring constantly, for about 30 seconds, or until the scallions have just softened.
- Add the carrot, jicama, and mushrooms.
- Cook, stirring frequently, for about 4 minutes, or until the jicama and carrot are tender-crisp.
- Give the seasoning sauce a stir and then add to the skillet.
- Cook for another minute, or until the mixture coheres.
- Transfer to a bowl and set aside to cool completely before using.
- (The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated.
- Return to room temperature before using.)
salt, sugar, white pepper, cornstarch, sesame oil, light, water, canola oil, clove garlic, shrimp, scallions, carrot, jicama, shiitake mushrooms
Taken from www.epicurious.com/recipes/food/views/vegetable-and-shrimp-filling-379798 (may not work)