For A Chinese Vegetarian

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An Emphasis on Fresh Vegetables Makes Chinese Cuisine Perfect for

Vegetarians :

In China, it is thought that vegetarian practices date back to ancient

times. This means the Chinese have had centuries to perfect flavorful

combinations found in vegetarian dishes, from sweet and sour to hot and

spicy. The mainstays of Chinese cuisine - noodles, rice, tofu, and

vegetables - are all present in vegetarian cooking. However, a steady

diet of bok choy and steamed rice can soon lose its appeal!

It's important that Chinese vegetarian dishes display a harmonious

balance of colors and textures as well as flavors. Interestingly, you

will frequently find dishes resembling a type of meat or seafood. For

example, in Fried Mock Oyster, mashed tofu pieces are shaped like an

oyster.

 

 

Here goes the recipe for Chinese Vegetarian Eight Treasures, hope you'll

like it:

 

25 min | 25 min prep

 

SERVES 4 -6

 

9-12 ounces spicy bean curd

4 dried mushrooms

3 1/2 tablespoons carrots, diced

2 5/8 ounces wheat gluten or seitan, diced

1 2/3 ounces water chestnuts, fresh

2 5/8 ounces string beans, fresh diced

1 red chile

1/4 cup peanuts, to taste

1 garlic clove

1 shallot

1 1/2 tablespoons hot bean paste

1 teaspoon mirin

Seasoning

1/4 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon hoisin sauce

1/2 teaspoon dark soy sauce

1/2 teaspoon sesame oil

fresh ground pepper

1/4 cup mushroom liquid, scant

Cooking

oil

Soak the dried mushrooms to soften. Save the strained soaking liquid for

the seasoning step.

Press the bean curd aka tofu. To do this. Wrap in cheese cloth or paper

towels. Place on slant board and put a large heavy plate on top.

Make sure you wash and dice the following: string beans, carrot, water

chestnuts and red chili.

Dice the Gluten and the tofu.

Peel the garlic and shallot and chop finely.

Mix together the seasoning in a bowl. Use water if you do not choose to

use the mushroom soaking liquid aka mushroom water. It should be a scant

1/4 cup. That means it should not be on the 1/4 line.

Boil the peanuts in boiling water for about 2 minutes. Cool. Peel and

set aside.

Heat the wok, add enough oil for deep-frying. When oil is hot, Add the

peanuts and deep-fry on high heat until they are golden brown. Remove

and set aside.

Repeat with the gluten ball.

Parboil the carrots and string beans for 1 minute. Drain.

Wipe wok. Then heat adding fresh oil. When oil is hot add the garlic,

shallot and hot bean paste. Then add all the other ingredients except

for the peanuts. Stir-fry until they are cooked, then add the mirim and

seasoning.

Turn off the heat, mix in the peanuts, and serve.

The original recipe called for 3 pieces of spicy tofu. The author did

not define a piece. I took this to be a standard serving.

 

Another recipe for Vegetarian Eight Treasures

<http://www.recipesexpert.com/vegetarian/vegetarian-eight-treasures.html\

> you can give it a try as well.