Vegan ham, carrots, mushrooms, and bamboo shoots simmered for more than an hour… I was hoping that it will turn out like Claypot Sensation in Vegetarian House. Alas, this vegan ham is not the same as that vegan ham. No matter how long I stew it, it does not get as soft as what is available in the restaurant. Otherwise, this tastes great, and I checked off one of Ashley’s requests t for vegetarian dishes this week.

Ingredients

• Vegan Ham (I get them from the Asian supermarket, if anyone has suggestion for other sources, please drop a note)
• Oil to pan fry vegan ham + 2 Tbsp
• 4 stalks green onions
• 6 slices ginger root
• 2 cups carrots
• 2 cups bamboo shoots
• 15 fresh shiitake mushrooms
• 3 star anise
• 6 Tbsp light soy sauce
• 2 Tbsp rice wine
• 2 Tbsp sugar
• 5 cups hot water
• 2 Tbsp cornstarch mixed with 2oz water

Directions

1. Cut the vegan ham into bite-size chunks and pan fry until golden brown. Set aside.
2. Heat 2 Tbsp oil in wok over medium high heat and fry green onions and ginger slices until fragrant.
3. Add the soy sauce, rice wine, sugar, and star anise. Fry for a minute and add the water and fried ham. Bring to a slow boil. Reduce the heat and simmer for 15 minutes.
4. Add the bamboo shoots and mushrooms and continue to simmer for another hour.
5. Add the carrots last and continue to simmer until carrots are softened. Do not overcook the carrots or they will disintegrate.
6. Just before serving, stir in the cornstarch to thicken the sauce.