Mixed vegetarian dish

Vegetarian Mixed Vegetables Dish (斋什菜)


Mixed vegetarian dish

“Vegetarian dish as healthy meal. Cook it for both vegetarian and normal meals are equally good for you!”

Today is Chinese Chu Yi (初一).

We had vegetarian meals for the day, of course.

No time for extensive cooking after work, we had the simplest vegetarian dishes for dinner. This vegetarian dish is one of them, simple but flavoursome, with moderate nutrition contents. Express dinner recipe is always good for working class like you and me.

This dish takes less than 30 minutes to prepare and get cooked.

This healthy vegetarian dish counts less than 120 kcal for a decent portion.

Half a cabbage, washed and sliced or chopped into bite size
1 carrot, thinly sliced
4 fried bean curd puff aka Tau Pok (Chinese translation: 豆仆), sliced
1 sheet of dried bean curd skin aka Fu Zhu (Chinese translation: 腐竹), soaked for 5 minutes, and cut into smaller pieces
1 tablespoon of Vegetarian Mushroom Sauce (act as ‘oyster’ sauce)
Sprinkles of sugar (less than ½ teaspoon)
Pinch of salt and grounded white pepper to taste
⅓ small cup of water (or less)
1 tablespoon of vegetable oil

1) Heat wok with oil over high heat. Add cabbage and carrot, and stir-fry for 1 minute. Sprinkle some sugar, and stir-fry for another 30 seconds.

2) Then, add Fu Zhu and water. Reduce heat to low – medium fire. Cover wok with lid, and simmer for 3 minutes, or until carrot soften.

3) Return to wok, and add Tau Pok. Then, add in salt and white pepper. Stir-fry for 1 minute. Add in mushroom sauce, and stir-fry for another 1 minute, before heat off. Serve.

Tips: Do not add too much water, unless more vegetable gravy is preferred. Add water just enough to soften the carrots through simmering.
*Add in vercimilli aka Dong Fen (冬粉) into the dish, as desired. It complements this vegetables dish so well!

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