- Difficulty
- difficult
- Serving
- 6
- Time
- 120 mins
This dish is a cherished part of our Lunar New Year celebrations. My grandma believes in Buddha, and part of our tradition is to prepare and enjoy this meatless dish on the first day of the new year’s lunch. It’s a hearty, nourishing vegetarian stew that combines a variety of vegetables and mushrooms in a flavourful broth. My family loves enjoying it during this special time of the year, especially with freshly steamed rice.
Ingredients:
- 200g mixed mushrooms (shiitake, wood ear, cloud ear, Fat choy發菜)
- 200g dried tofu, sliced
- 200g Chinese cabbage, chopped
- 100g carrots, sliced
- 100g radish, sliced
- 100g snow peas
- 1 tablespoon soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon dark soy sauce
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- 4 cups water or vegetable broth
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
-
2 tablespoons chopped spring onions for garnish
Instructions
- Soak and prepare the mushrooms and fat choy: Place the dried shiitake, wood ear, cloud ear mushrooms, and fat choy in separate bowls. Cover with hot water and let them soak for about 20 minutes or until soft. Drain, squeeze out excess water, and slice the mushrooms. The fat choy should be rinsed thoroughly to remove any dirt.
- Stir-fry the vegetables: Heat the cooking oil in a large wok over medium heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds. Add the soaked mushrooms, carrots, and radish. Stir-fry for 2 minutes.
- Add the tofu and cabbage: Add the sliced dried tofu, Chinese cabbage, and snow peas to the wok. Stir-fry for 3–4 minutes until the vegetables start to soften.
- Add the sauces and seasoning: Stir in the soy sauce, vegetarian oyster sauce, dark soy sauce, Chinese cooking wine, sugar, and white pepper. Mix well to coat the vegetables and tofu evenly.
- Simmer: Pour in the water or vegetable broth. Bring to a boil, then reduce the heat to low and let it simmer for 10–15 minutes until all the vegetables are tender and the flavours meld together.
-
Serve: Garnish with chopped spring onions and serve hot with steamed rice.
Tips:
- The variety of mushrooms in this dish gives it depth of flavour and a satisfying texture, while the addition of 發菜 brings an extra layer of umami.
- The slow simmer allows the vegetables to absorb the flavours of the broth and seasonings, making the stew more robust and delicious.
Enjoy this healthy and comforting dish that’s perfect for any time of the year, especially during festive seasons like Lunar New Year!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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