Cook Chinese...: July 2007 Cook Chinese...

Cook Chinese...

Wednesday, July 11, 2007

Vegetables Chop Suey

6-8 servings

2 cups water
3 to 5 tablespoons soy sauce
2 teaspoons sesame oil
3 1/2 ounces dried shiitake mushrooms
2 ounces dried black fungus
1 bean curd sheet
1/2 cup bamboo shoots
1-1/2 cups coarsely chopped celery
2 tablespoons cornstarch
1/2 cup carrots
1/2 cup cauliflower
2 ounces Chinese seaweed
4 teaspoons vegetable oil, divided
10 ounces gluten, cut into 1/4 x 1-inch sticks
1 pound cabbage, cut into 2-inch squares
4 cubes jarred preserved bean curd
10 ounces fried tofu cubes
3 green onions, cut into 2-inch pieces
3 1/2 ounces blanched or dry roasted peanuts
6 cups Chinese fried noodles

Combine water, soy sauce and sesame oil in medium bowl.

Soak mushrooms, fungus and bean curd sheet in warm water in large bowl until rehydrated. Soak seaweed in separate bowl. Drain. Remove mushroom stems; cut mushrooms in half or quarters. Coarsely chop fungus. Cut bean curd sheet into 1-inch pieces.

Heat 2 teaspoons vegetable oil in wok or large skillet over high heat. Add gluten; cook, stirring occasionally, for 5 minutes or until browned. Remove from wok.

Heat remaining vegetable oil in wok over high heat. Add rest of vegetables except for onions. Cook, stirring occasionally, for 5 minutes or until cabbage is tender. Add fried gluten, fried tofu, green onions, peanuts and soy sauce mixture. Reduce heat to medium-high; cover. Cook, stirring occasionally, for 10 minutes.

Serve over chinese fried noodles. Garnish with cashew and parsley.

You can add other vegies, substitute some of those above or use only some of them. It depends only on your taste, just like it is with any other dish :}