vegetarian Stuffed Lotus Leaves

Name: vegetarian Stuffed Lotus Leaves (Lin Bau Nor Mai Fan)
Cuisine: China
Ingredients: 2 tablespoons scallion oil; 2 cups glutinous rice: wash 3 times, drain; ¾ cup peeled raw chestnuts; 2 large lotus leaves; ½ cup straw mushrooms: cut into ¼-inch pieces; ½ cup fresh mushrooms: cut into ¼-inch pieces; ½ cup bamboo shoots: cut into ¼-inch pieces; 2 teaspoons sesame oil; 1½ teaspoons dark soy sauce; 1½ teaspoons light soy sauce; 2 teaspoons sugar; 1 teaspoon salt; 3 scallions: discard both ends, wash, dry, cut into ⅛-inch pieces; 3 fresh water chestnuts: peel, wash, dry, cut into ¼-inch pieces; ½ cup skinned raw peanuts; Pinch of white pepper; 10 cups cold water

Lin Bau Nor Mai Fan

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

The concept of steaming glutinous rice and other ingredients in lotus leaf wrappings is Cantonese, and I can recall my father using that technique to create many variations of the stuffed lotus leaf. This is my version of one of my father’s recipes.

Ingredients

10 cups cold water
¾ cup peeled raw chestnuts
½ cup

Asia
China
Canton
Main course
Vegan

Method

Place 4 cups cold water in pot. Add chestnuts, bring water to a boil, lower heat, partially cover, and cook for 1 hour, until chestnuts are tender. Allow to cool, then cut into ½-inch pieces. Reserve.
Repeat the process with the peanuts, but do not cut them up. Reserve