Prep 30 mins
Cook 5 mins
A buddhist vegetarian dish eaten on the first day of the Chinese New Year. It traditionally contains 18 ingredients that are considered auspicious. The servings are as part of a Chinese banquet for 6-8 people. If you are making just this I have no idea how many people it would feed! Some info about the more Asian ingredients: Dried lily buds aka golden needles. They are the dried flower of the day lily. soak before using. Dried black fungus aka wood ear fungus or cloud ear fungus Tofu puffs = golden squares of fried tofu found in the refrigerator section.
- 30 g dried lily buds (optional)
- 15 g dried black fungus (wood ear or cloud ear)
- 8 dried shiitake mushrooms, stalks discarded
- 100 g halved tofu, puffs (2 cm)
- 2 tablespoons vegetable oil
- 1 carrot, sliced diagonally thinly
- 4 stalks Chinese celery or 2 stalks celery, thinly sliced diagonally
- 1 tablespoon fresh ginger, finely grated
- 150 g bean sprouts
- 60 ml oyster sauce
- 1 teaspoon sesame oil
- Place the lily buds, black fungus, Shiitake mushrooms and tofu in separate bowls. cover each with boiling water and soak for 30 minutes. Drain the bowls and squeeze the excess water from the tofu. Cut the fungus into bite-sized pieces and halve the shiitake.
- Heat the oil in a wok over high heat. Stir-fry carrot, celery and ginger for 30 seconds. Add soaked ingredients, remining ingredients and 1/4 cups water. Mix well. cover with a lid and cook for 3 minutes or until heated through. Serve.