We’ve received multiple requests for one of the vegetarian dishes served at our Chinese new year party. Even people who don’t eat veggies even ate numerous servings of this dish. I don’t know exactly what it’s called but my friend/caterer Charlie called the e-mail veg x 10 so that’s what I’ll call it. 
 
Ingredients: 

  • Traditionally brewed organic tamari or soy sauce (San-J or Eden) 
  • Rice wine vinegar 
  • Extra virgin olive oil 
  • Toasted sesame oil 
  • Sugar (please note the previous ingredients are all to taste) 
  • Fresh cilantro for garnish 
  • Wheat gluten (obviously stay away from this ingredient if you are gluten sensitive) 
  • Lily flower (found at Chinese supermarkets and usually are dried and need to be reconstituted) 
  • Bamboo shoots (also found at Chinese supermarkets but try to get fresh ones because canned ones are likely contaminated with heavy metals) 
  • Celery 
  • Carrots 
  • Fresh ginger 
  • Shiitake mushrooms (if possible, use fresh mushrooms and if not, reconstitute in hot or room temp water and save liquid to be added to the pan when cooking 
  • Wood ear mushrooms (found at Chinese supermarkets) 
  • Pickled vegetable (This literally is just called pickled vegetable at Chinese supermarkets! WTF does this mean? Anyway. 
  • Firm tofu 
     
    Instructions: 

  • Cut in julienne strips all of the vegetables approximately 3/4 cup of each except for ginger, one thumb sized nub peeled and julienned will do. 
  • Arrange as follows in the picture or in 2 bowls with first bowl being pickled vegetable, firm tofu, wood ear mushroom, and shitake mushroom and ginger on top. In the second bowl, put gluten, lily flower, bamboo shoots, celery and carrots. 
  • It’s okay if you can’t find all these ingredients. Other ingredients that can be substituted are soybean spouts, jicama, water chestnuts, daikon radish or squash. 
  • Heat a large saute pan to medium high heat. 
  • Add 1 teaspoon of olive oil or enough to initially cook the ginger and and shiitake mushroom. Saute for 30-45 seconds. 
  • Put in rest of bowl 1 ingredients: Firm tofu, wood ear mushroom and pickled vegetable and saute for 3-4 minutes or until soft. 
  • During saute, add 1 teaspoon of dark soy sauce or to taste if you would like a lighter taste. 
  • At end of saute, add 1 teaspoon of sesame oil, toss and take pan off flame. Put cooked bowl 1 vegetables in serving vessel. Please note the reason for cooking vegetables separately is the lighter color of the vegetables in bowl 2 is retained by not adding soy sauce and ingredients in bowl 2 require more cooking time. 
  • Return pan to high heat and add 1 teaspoon of olive oil to saute bowl 2. Put in all bowl 2 ingredients; gluten, lily flower, bamboo shoots, celery and carrots and saute. 
  • Add 1/2 teaspoon of sugar and 1 teaspoon of rice wine vinegar. 
  • Saute for 2-3 minutes and turn heat to low and cover for another 4-5 minutes or until vegetables are tender. 
  • Add 1 teaspoon of sesame oil, toss and take off flame. 
  • Combine vegetables in serving vessel. 
  • Garnish with chopped cilantro and toss. 
     
    This serves 5-6 people and will keep 5-6 days in the fridge. It’s one of those recipes that you can cook on Sunday and have for the week! 
     SauteingFinished productIngredientsSauces