RCI-VG.004.1502.001
Vegetarian Eight Treasures
Vegetarian Eight Treasures from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- spicy pressed bean curd3 pieces
- 4 unit
- 50 grams
- (5¼ tablespoons) wheat gluten75 grams
- 50 grams
- 75 grams
- 1 unit
- peanuts¼ cupor as desired
- 1 unit
- 1 unit
- 1½ tablespoons
- 1 teaspoon
Method
1
Soak the dried mushrooms in warm water for 15–20 minutes until softened, then drain and squeeze out excess moisture.
2
Dice the spicy pressed bean curd, carrot, wheat gluten, water chestnuts, and string beans into uniform ½-inch cubes.
3
Remove the stems from the rehydrated mushrooms and dice the caps into ½-inch pieces.
4
Mince the garlic clove and shallot together, and slice the red chile into thin rings, removing seeds if less heat is preferred.
5
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat, then add the minced garlic and shallot, stirring for 30 seconds until fragrant.
1 minutes
6
Stir in the hot bean paste and rice wine, mixing well to combine, then cook for 1 minute to develop the flavor.
1 minutes
7
Add the diced mushrooms, carrot, wheat gluten, water chestnuts, and string beans, stirring constantly to coat with the sauce.
2 minutes
8
Continue cooking the mixture, stirring frequently, for 8–10 minutes until the vegetables are tender-crisp and the sauce is well incorporated.
9 minutes
9
Fold in the spicy pressed bean curd and red chile slices gently to avoid breaking them, then stir to distribute evenly.
1 minutes
10
Toast the peanuts in a dry skillet over medium heat for 2–3 minutes, stirring occasionally, until lightly browned and fragrant.
3 minutes
11
Transfer the eight treasures mixture to a serving dish and scatter the toasted peanuts over the top before serving.