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.
- 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
- Cut the vegan ham into bite-size chunks and pan fry until golden brown. Set aside.
- Heat 2 Tbsp oil in wok over medium high heat and fry green onions and ginger slices until fragrant.
- 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.
- Add the bamboo shoots and mushrooms and continue to simmer for another hour.
- Add the carrots last and continue to simmer until carrots are softened. Do not overcook the carrots or they will disintegrate.
- Just before serving, stir in the cornstarch to thicken the sauce.