Vegetarian Jai
Carolyn King Photo: Supplied
Will serve 4 people as a luncheon dish served with steamed rice or as one of the dishes at a celebration dinner meal. This dish is customarily prepared and cooked for lunch on Chinese New Year Day.
Ingredients
- 2 courgettes
- 1 cup snow peas
- 1 1/2 cups broccoli, cut up
- ½ cup bamboo shoots
- ½ cup water chestnuts
- 1 cup baby corn (200g tinned corn)
- 1/2 cup reconstituted small black fungus. (wunee)
- 6 dried mushrooms, soaked and cut into halves or
- 1 cup straw mushrooms
- 3 bean curd sticks, broken into 2-3 pieces, pre-soaked in hot water then drained.
- 2 thin slices root ginger
- 2 cloves garlic finely chopped
- 1Tbs canola oil
- 100 gms rice vermicelli
Method
Soak vermicelli in warm water and when softened drain off water.
Cook bean curd sticks in pot covered with vegetable stock until nearly soft. Add mushrooms and black fungus and cook a further 2-3 minutes. In a hot pan or wok, add 1 Tb oil and stir fry vegetables with garlic and ginger for 2 minutes. Add bean curd mixture and 1 cup water or stock.
Bring back to the boil and cook a further 2 minutes, add the rice vermicelli and cook until it is clear. Add more stock or water if required.
Season with 1 tsp salt, 1-2 Tb light soya sauce and 2 Tb oyster sauce.
