Stir Fried Vegetarian Platter Recipe

Stir Fried Vegetarian Platter Recipe

Ingredients:

• 1 1/2 oz bean curd stick ("fu dzu")

• 20 fried gluten balls ("mien jin pau")

• 3 stalks bok choy

• 1 teaspoon cornstarch dissolved in 1 tablespoon water

Ingredients A:

• 1/4 cup Chinese black mushrooms

• 6 slices precooked bamboo shoots

• 6 slices carrot

• 1/2 cup wood ears

• 1 vegetarian roll ("su tsang"), sliced

Ingredients B:

• 1 teaspoon cooking wine or sherry

• 1 teaspoon sugar

• 1 teaspoon white vinegar

• 3 tablespoons soy sauce

• 1 cup water

• Dash of black pepper, sesame oil

Method:

1. Break the bean curd stick into several pieces. Heat the wok then add oil; deep fry bean curd over medium heat for 20 seconds, or until pieces of bean curd stick expand. Remove and drain

2. Put 3 cup water and 1 tablespoon baking soda into a pot. Put the bean curd stick into the pot; cook over medium heat for 10 minutes, or until soft. Remove and rinse to remove the baking soda solution. Cook gluten balls in boiling water to remove the oil; remove and drain.

3. Lengthwise, cut each stalk of bok choy into 4 pieces; blanch in boiling water. Remove and plunge them into cold water; remove and drain.

4. Place the bean curd stick, gluten balls, Ingredients A and Ingredients B in a deep pot; cover and turn heat to low.

5. Cook for 8 minutes; add the bok choy; cook for another 2 minutes. Add cornstarch mixture to thicken; stir; transfer to a serving plate; serve.