A colleague of mine was complaining that I don't have much vegetarian dishes in this blog. Well, actually I have only one! So to redress this imbalance here is a vegan recipe. It did not turn out as good as it used to because I doubled up the recipe but forgot to double the oil. Oh well, it may not be glossy enough but at least it's healthier.
This was adapted from the Chinese Cuisine cookbook of Huang Su-Huei. It is supposed to contain 8 types of vegetables (hence the name) but you can vary it as you like it. Actually the quick way of doing it is to scoop 2 1/4 cups of mixed frozen vegetables, pre-cook it, then do as directed in the recipe.
Eight Treasure Vegetables
2 Tbsp oil
1/4 cup raw shelled peanuts
1/4 cup frozen peas or broad beans
1/4 cup diced canned bamboo shoots
1/4 cup diced cucumber
1/4 cup diced button mushrooms
1/2 cup diced carrots
1/2 cup diced bean curd
1 Tbsp soy sauce
1 Tbsp sweet bean paste
1 tsp hot bean paste
1/2 Tbsp sugar
- Cook peanuts, peas or broad beans, and carrots separately in water.
- Mix all ingredients for sauce and set aside.
- Heat oil in a wok. Fry bean curd briefly to make it a bit firm.
- Add all other ingredients, stir to mix. Add sauce and stir fry for 2 minutes.
- Transfer to serving plate and serve.