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VEGAN LUO HAN ZHAI
Equipment
Ingredients
For the soup:
- 10 cups water
- 1 ounce dried shiitake mushrooms
- 1/2 ounce dried wood ear mushrooms
- 1/2 ounce dried lily flowers
- 1/2 ounce dried bamboo shoots
- 1/2 ounce dried black fungus
- 1/2 cup sliced carrots
- 1/2 cup sliced lotus root
- 1/2 cup sliced celery
- 1/2 cup sliced snow peas
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced tofu
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- Salt and pepper to taste
For the stir-fry:
- 2 tablespoons vegetable oil
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced carrots
- 1/2 cup sliced snow peas
- 1/2 cup sliced tofu
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
Instructions
- In a large pot, bring 10 cups of water to a boil. Add the dried shiitake mushrooms, wood ear mushrooms, lily flowers, bamboo shoots, and black fungus. Let it simmer for 20-25 minutes or until the mushrooms are tender.
- Strain the soup into a large bowl, reserving the liquid and the cooked mushrooms and vegetables separately.
- In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes.
- Add the sliced shiitake mushrooms, bamboo shoots, carrots, snow peas, and tofu. Stir-fry for 2-3 minutes.
- Add the reserved cooked mushrooms and vegetables from the soup, and stir-fry for another 1-2 minutes.
- In a small bowl,
whisk together 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, cornstarch, and water until well combined. - Pour the sauce over the stir-fry and stir until the sauce thickens and coats the vegetables.
- Season with salt and pepper to taste.
- To serve, place the stir-fry in a large bowl and pour the reserved soup over it.
- Serve hot with steamed rice.
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