INGREDIENTS

16 dried black mushrooms
1/4 pound fresh bean curd sheet
1 sheet Japanese seaweed (nori)
8 canned baby corn, drained
1/4 pound Chinese ham, julienned
2 green onions, julienned
cooking oil for deep-frying
1/2 cup prepared teriyaki sauce
2 tablespoons chicken broth

COOKING METHOD

Getting Ready

1. Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and slice caps.

2. Cut bean curd sheet into 16 pieces, each about 3-inches by 2-inches. Cut seaweed into 16 pieces, each 1-inch wide and 5-inches long. Cut baby corn in half lengthwise.

3. Make each wrap: place a piece of bean curd sheet on a work surface. Place a piece of baby corn, several slices of mushrooms, green onions, and ham over corn. Roll up into a cylinder and wrap with a seaweed strip; moisten ends with water and press to seal.

Cooking

1. In a wok, heat oil for deep-frying to 375 degrees F. Add bean curd wraps and deep-fry until golden brown, 2 to 3 minutes. Remove and drain on paper towels.

Combine sauce ingredients in a saucepan; stir and cook over medium heat until heated through.

Arrange bean curd seaweed wraps on a serving platter and serve with sauce on the side.

SOURCE: Yan Can Cook, Inc. © 2000 / Martin Yan