Subj : Today in History - 868
To   : All
From : Dave Drum
Date : Thu May 11 2023 04:07:00

11 May 868 - BOOK PRINTED IN CHINA: Pre-dating the Gutenberg Bible by
almost six centuries, a copy of the Buddhist 'Diamond Sutra' is created
by woodblock printing on a 16-foot-long scroll and affixed with an exact
date. The work will survive to become the oldest known printed and dated
text in existence.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Buddha's Delight
 Categories: Vegetables, Mushrooms, Beans, Wine
      Yield: 6 servings 

      2 tb Oil
      3 sl Fresh ginger
      3 tb Red fermented bean curd;
           - (hong fu ru)
      3 cl Garlic; sliced
      1 md Leek; in 2" pieces
      5    Dried shiitake mushrooms;
           - soaked in warm water and
           - sliced
    1/4 c  Dried wood ears; soaked in
           - warm water; yields abt 1 c
    1/4 c  Dried lily flowers; soaked
           - in warm water w/the tips
           - cut off
      2 tb Shaoxing wine
      3 c  Napa cabbage; in 2" pieces
      1 c  Fried tofu puffs
      2    Sticks dried bean threads;
           - soaked in warm water.  cut
           - in 2" pieces
      1 ts Sesame oil
      2 tb Soy sauce
      2 ts Sugar
      1 c  Water or vegetable stock
      1 sm Bundle mung bean noodles
           - soaked in warm water,
           - drained, cut in shorter
           - pieces w/kitchen shears

  Heat your wok over medium-high heat, and add the oil and
  ginger. Let the ginger caramelize for about 30 seconds
  without letting it burn. Add the red fermented bean curd
  and break it up with your spatula. Add the garlic, the
  white portions of the leeks (reserve to green portion
  for later), mushrooms, wood ears, and lily flowers. Stir
  fry for 1 minute. Add the Shaoxing wine and stir fry for
  another minute.

  Next, add the napa cabbage, fried tofu, and bean
  threads, and crank up the heat as high as it will go.
  Stir-fry for 2 minutes. Add the remaining green portion
  of the leeks, sesame oil, soy sauce, sugar and water or
  vegetable stock. Stir everything together, cover the
  wok, and reduce the heat to medium. Cook for 6 minutes,
  stirring occasionally.

  Uncover the wok and turn the heat back up to high. Add
  the mung bean noodles, which should soak up most of the
  liquid. Keep stirring until most of the liquid has
  evaporated. Transfer to a large bowl and serve with
  steamed rice.

  RECIPE FROM: https://thewoksoflife.com

  Uncle Dirty Dave's Archives

MMMMM

.... Missing the mark is one of the ways we learn to hit the target.
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