Eight Treasure Vegetable Stew
A classic vegetarian dish combining eight kinds of vegetables and soy products, braised to perfection with a rich sauce and harmonious flavors.
Ingredients
15 items- Rehydrated shiitake mushrooms 50g
- Rehydrated wood ear mushrooms 30g
- Carrot 1 medium
- Winter bamboo shoots 100g
- Firm tofu 100g
- Dried bean curd sticks (yuba) 50g
- Green peas 50g
- Corn kernels 50g
- Vegetable broth 500ml
- Light soy sauce 1 tablespoon
- Dark soy sauce 1 teaspoon
- Sugar 1 teaspoon
- Salt to taste
- Cornstarch slurry 2 tablespoons
- Sesame oil 1 teaspoon
Nutrition
Steps （7 steps）
Rehydrate shiitake, wood ear mushrooms, and yuba in warm water until soft. Remove stems and slice shiitake, tear wood ear, cut yuba into sections. Peel and slice carrot and bamboo shoots. Slice tofu. Rinse peas and corn. Prepare vegetable broth or water.
Bring a pot of water to boil, add a pinch of salt and oil. Blanch carrot slices, bamboo shoots, peas, and corn for about 1 minute each, then drain. This removes bitterness and keeps colors vibrant.
Heat 2 tablespoons of oil in a wok over medium heat until moderately hot. Add shiitake, wood ear, and yuba, stir-fry for about 2 minutes until fragrant.
Add tofu slices and stir-fry for another minute. Then add the blanched vegetables (carrot, bamboo shoots, peas, corn) and stir-fry everything together.
Pour in the vegetable broth (or water), add light soy sauce, dark soy sauce, sugar, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes to let flavors meld.
Uncover, turn heat to high, and stir in the cornstarch slurry. Keep stirring until the sauce thickens enough to coat the ingredients, about 30 seconds.
Drizzle with sesame oil, stir quickly, then turn off heat. Transfer to a serving plate and garnish with chopped scallions or goji berries if desired.
Tips
Customize vegetables based on season; water chestnuts or ginkgo nuts work well. For richer broth, simmer bean sprouts and mushroom stems. Adjust salt before thickening.
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