What is another good CNY vegetarian dish to cook besides my favorite Braised Mushrooms with Fatt Choy? 罗汉斋 came to mind but it requires me to assemble 18 different vegetables/vegetarian ingredients! I made a list and was able to find about half of them in the kitchen. After a whirlwind trip to the grocery store, all my ingredients are in place. So out came the dish. I would caution that it does take a lot of time to prepare so many ingredients and you really need a huge wok to stir fry all of them in one pot. While it is auspicious and tasty, I wouldn’t attempt the full recipe more than once a year. Save it for the CNY menu!
- Prep Time: took me more than half a day shopping, and preparing all the ingredients.
- Cook Time: 30 minutes, need a large wok to accommodate all ingredients
Ingredients
- 9 Shitake mushrooms, rinsed and soaked in 2 cups water overnight.
- 1/2 cup cooked gingko nuts
- 1 cup snow peas, rinsed and drained
- 4 stalks baby bok choy, washed and drained
- 2 stalks bean curd sticks, cut into 2-inch pieces and soaked in water till softened
- 1/2 bundle mung bean threads, soaked in water till softened
- 1/2 can straw mushrooms
- 6 fried gluten balls
- 1/4 small cabbage, cut into 1 inch pieces
- 1 large carrots, cut into 1/4 in slices
- 1 cup lily buds, soaked in water overnight, rinsed and tied into knots
- 1/2 fresh bamboo shoots, cut into slices
- 1/2 oz black moss, soaked in water with 1 Tbsp oil for 30 minutes, rinsed and drained
- 1/2 can black straw mushrooms
- 1/2 can young sweet corn, cut diagonally into halves
- 1 cup black fungus, soaked and trim off hard stems
- 1/2 box firm tofu, cut into 1-inch slices, fried till golden brown on both sides
- 1 cup spongy tofu
- 3 pieces dried bean curd, cut into thin strips and fried for garnish
- 4 Tbsp sunflower oil
- 4 Tbsp vegetarian oyster sauce
- 1 tsp salt
- 2 tsp sugar
- 3 Tbsp light soy sauce
- 2 tsp cornstarch + 1 Tbsp water, mixed for corn starch thickening
- 2 Tbsp sesame oil
Directions
- Strain the soaked mushrooms and cut off the stems. Save the liquid for stir fry later.
- Prepare the stir fry sauce. Add the salt, sugar, soy sauce, and vegetarian oyster sauce to the mushroom liquid, stir well and set aside.
- Blanch the baby bok choy and snow peas. Set aside.
- Heat sunflower oil in a large wok over medium high heat. Add the mushrooms and stir fry for a few minutes until mushrooms turn slightly golden.
- Turn up heat. Add bamboo shoots and carrots and stir fry for a couple more minutes.
- Add remaining ingredients including the stir fry sauce except mung bean threads, black moss, and corn starch thickening. Stir fry for a couple of minutes.
- Cover and simmer for another couple of minutes.
- Remove cover and add the black moss and mung bean threads. Cook until mung bean threads turn translucent and black moss is softened.
- Stir in the cornstarch thickening. Fry for a minute until sauce thickened.
- Stir in sesame oil.
- Garnish with fried bean curd.
- Serve hot.
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