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home > recipes > vegetables > chinese vegetarian stew
from NY, US oil to stir fry 1 ounce dried Shiitake mushrooms 1/2 cup cloud ear fungus 1/2 cup canned bamboo shoots 1 can sliced water chestnuts ( 8 oz ) 1 carrot cut in julienne 2 cups shredded Napa cabbage 3 cups vegetable broth 2 oz long ( rice ) bean threads 1 cup firm tofu cut up or sliced 16 snow peas 2 cups fresh bean sprouts 3 Tbs soy sauce 2 Tbs cornstarch 4 to 5 Tbs cold water 1 tsp sesame seed oil A typical Chinese New Year's vegetarian dish Soak shiitake in hot water for 30 minutes. Soak cloud ear fungus in hot water 10 minutes. Cut up shiitake and cloud ear fungus into pieces. Drain the bamboo shoots and water chestnuts, rinse and drain well. Soak bean threads briefly in hot water and drain. In hot oil in a wok, stir fry the mushrooms, bamboo shoots, water chestnuts, carrot and cabbage on high heat for about 4 minutes. Add broth and bean threads and cover and simmer 5 minutes. Add tofu and snow peas and bean sprouts and cover and simmer 2 minutes. Drizzle cornstarch that has been mixed with the cold water and cook until sauce thickens. Drizzle with the sesame oil and serve Yield 6 portions Source : Linda Chang

Chinese Vegetarian Stew


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keyword: chinese
keyword: vegetarian
ethnicity: chinese
recipes for vegetables
recipes by butterflydog
Email Address:
(posted January 26, 2006)

from NY, US

oil to stir
fry
1 ounce dried
Shiitake mushrooms
1/2 cup
cloud ear fungus
1/2 cup canned bamboo shoots
1 can sliced water chestnuts ( 8 oz )
1
carrot cut in julienne
2 cups shredded
Napa cabbage
3 cups vegetable
broth
2 oz
long ( rice ) bean threads
1 cup
firm tofu cut up or sliced
16
snow peas
2 cups fresh
bean
sprouts
3 Tbs
soy
sauce
2 Tbs
cornstarch
4 to 5 Tbs cold water
1 tsp
sesame
seed oil

A typical Chinese New Year's
vegetarian dish

Soak
shiitake in hot water for 30 minutes. Soak cloud ear fungus in hot water 10 minutes. Cut up shiitake and cloud ear fungus into pieces. Drain the bamboo shoots and water chestnuts, rinse and drain well. Soak bean threads briefly in hot water and drain. In hot oil in a wok, stir fry the mushrooms, bamboo shoots, water chestnuts, carrot and cabbage on high heat for about 4 minutes. Add broth and bean threads and cover and simmer 5 minutes. Add tofu and snow peas and bean
sprouts and cover and simmer 2 minutes. Drizzle cornstarch that has been mixed with the cold water and cook until sauce thickens. Drizzle with the sesame oil and serve
Yield 6 portions
Source : Linda Chang



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