VEGETABLES: This might not be your everyday staple in vegetarian fare. But the extra bit of work in preparation is more than worth while to produce a satisfying result.

HAZELNUT CROQUETTES:

1 cup ground hazelnuts

filling:

    2 tbsp. dried cloud-ear fungus, available at Chinese supermarket                              

    1 onion, chopped                                                    

    3 cloves garlic, chopped

    1 celery stalk, chopped                                           

    2 tsp. ground coriander

    4 tbsp. all purpose flour                                           

    2 cups fresh breadcrumbs                                         

    2 tbsp. chopped parsley

1 tbsp. soy sauce                                             

salt and pepper

2 tbsp. cooking oil

sauce:

    1 tbsp. butter                                                           

    2 tbsp. sherry

    4 tbsp. whipping cream                               

    1 tsp. chopped fresh thyme

    2 tsp. cornstarch mixed with ½ cup cold water

Soak cloud-ear fungus in boiling water to cover for 30 minutes. Drain and reserve 2/3 cup of soaking liquid. Rinse fungus and roughly chop half and leave the rest whole. Set aside.

Heat oil in a saucepan over high heat until hot and cook onion, 2 cloves garlic and celery until softened, 3-4 minutes. Add coriander and cook 1 minute. Stir in 2 tbsp. of flour, cook over low heat for 2-3 minutes, stirring constantly. Remove pan from heat, stir in the reserved soaking liquid and the soy sauce. Return pan to stove and cook over high heat to bring mixture to a boil. Then reduce heat and simmer for 2-3 minutes, until sauce is thickened. Add chopped fungus, ground nuts, breadcrumbs, parsley and salt and pepper to taste. Mix thoroughly. Let cool.

To make sauce: Melt butter in a saucepan and fry reserved whole cloud-ear fungus with the garlic. Add sherry, 2 tbsp. water, cream and thyme. Simmer for 5 minutes. Add in starch solution and bring to the boil, stirring continuously. Cook for 1 minute. Remove from heat, but keep warm.

Dampen both hands with water; then divide mixture into 12 portions. Shape each portion into a croquette or cylindrical shape. Coat croquettes with the remaining flour; then pan-fry in hot oil for about 2 minutes on each side, until golden brown and crisp. Drain on paper towels before serving. Serve croquettes with the sauce.