Eight Treasure Vegetable Delight |
Serve with rice for a quick and easy stir-fry dinner. Makes 4 servings.
Ingredients
- 1/2 cup (125 mL) dried beancurd stick
- 1 tbsp (15 mL) vegetable or canola oil
- 2 cloves garlic, minced
- 1 small piece ginger minced
- 1/4 cup ( 50 mL) carrots, sliced
- 1/2 cup (125 mL) lotus root, peeled and sliced
- 1-1/2 cups (375 mL) Shanghai bok choy, sliced in half
- 1/2 cup (125 mL ) California walnut halves, toasted
- 1/2 cup (125 mL ) fresh shitake mushrooms, sliced
- 1/2 cup (125 mL) king mushrooms, sliced
- 1/2 cup (125 mL ) fresh water chestnuts, peeled and sliced
- 1/4 cup ( 50 mL) fresh gingko nuts
- 2 tbsp (30 mL) oyster sauce
- 1 tbsp (15 mL) Shao Hsing cooking wine or dry sherry
- 1 tbsp (15 mL ) tamarind paste
- 1 ( 15 mL ) tbsp water
- Dash of sesame oil
Directions
1. Toasting Walnuts: In large, dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes.
2. In a large bowl, soak the dried beancurd stick in hot water for 15 to 20 minutes or until softened. Drain and cut into 1-1/2 inch (3.5 cm) pieces.
3. Heat a large, heavy-bottomed pan or wok on high heat. Add the oil, garlic and ginger; stir and add the carrots and lotus root. Stir for 30 seconds, reduce heat to medium-high and add the remaining ingredients. Stir constantly until all ingredients are cooked, about 5 minutes.
Tip: Serve with rice or noodles. For a spicy alternative, add chili sauce to the cooking sauce or fresh chilies to the oil at the beginning.
PER SERVING (1-1/2 cups without rice): about 257 cal, 7 g pro, 15 g fat (1.5 g sat. fat), 22 g carb, 6 g fibre, 327 mg sodium. %RDI: 7% calcium, 12% iron, 4% vit A, 56% vit C.
Source: walnutinfo.com
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