Caotang Eight Vegetables (Cottage Eight Vegetarian)
A colorful stir-fry of eight seasonal vegetables, crisp and tender, a vegetarian delight inspired by the poetic essence of Du Fu's Thatched Cottage.
Ingredients
15 items- dried black fungus (wood ear) 10g
- dried shiitake mushrooms 4
- carrot 1
- pressed tofu (tofu skin) 2 pieces
- green bell pepper 1
- red bell pepper 1
- lotus root 100g
- sugar snap peas 50g
- ginger 3 slices
- garlic 3 cloves
- salt 1/2 tsp
- light soy sauce 1 tbsp
- vegetarian oyster sauce 1 tbsp
- white pepper 1/4 tsp
- vegetable oil 2 tbsp
Nutrition
Steps （9 steps）
Soak dried wood ear fungus and shiitake mushrooms in warm water until softened; wash and slice. Peel and slice carrot and lotus root; cut bell peppers into diamond pieces; slice tofu; destring snap peas.
Bring water to a boil with a little salt and oil. Blanch carrot, lotus root, and snap peas for 1 minute; drain and rinse under cold water to keep color.
In a small bowl, combine light soy sauce, vegetarian oyster sauce, salt, white pepper, and 2 tbsp water; stir well to make the sauce. Set aside.
Heat vegetable oil in a wok over medium heat. Add ginger and garlic slices, stir-fry about 30 seconds until fragrant.
Increase heat to high. Add the soaked fungus and mushrooms; stir-fry for 1 minute until mushrooms soften and fungus sizzles audibly.
Add the blanched carrot, lotus root, and snap peas; stir-fry over high heat for 1 minute to combine and heat through.
Add bell pepper pieces and tofu; continue stir-frying about 30 seconds until peppers become slightly bright.
Pour the sauce along the edge of the wok; toss all ingredients quickly for about 20 seconds until the sauce thickens and coats each piece.
Transfer to a serving plate. Serve immediately to enjoy the crisp and refreshing texture.
Tips
Adding salt and oil to the blanching water helps maintain vivid colors; cooking vegetables in order of their density ensures proper doneness; preparing the sauce in advance prevents prolonged heating and preserves freshness.
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