MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Mock Fish (Buddhist)
  Categories: Chinese, Vegetarian, Ceideburg 2
       Yield: 1 batch
  
       1 lg Potato, cooked, peeled and
            -slice 1/4 inch thick
       2 tb Flour
            Peanut oil for frying
       1 sm Onion, sliced
     1/2 lb Snow peas
      10    Wood ears, soaked to
            -soften, tough ends
            -removed, cut in slivers
     1/2 ts Salt
     1/2 ts Sugar
     1/3 c  Water
  
   Here’s one for mock fish, using potatoes to replace the finny
   critter, that sounds like a pretty tasty vegetarian dish regardless
   of how much the potato resembles a fish. 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 for 10 seconds
   and add snow peas and wood ears.  Stir- fry for 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.  If you can't find them, I imagine that
   you could use the dried mushrooms although they wouldn't give exactly
   the same effect.  A closer substitute would be dried jellyfish, but
   if you're somewhere that sells dried jellyfish, I'm sure that they
   have wood ears as well.
   
   From “The Regional Cooking of China” by Margaret Gin and Alfred E.
   Castle. 101 Productions, San Francisco, 1975.
   
   Posted by Stephen Ceideburg; December 20 1990.
  
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