Gremolata Kitchen
Eight Treasure Vegetable Delight
By Gremolata Kitchen
Serving Size: 4
Class: Easy (under 30 minutes)
In honor of Chinese New Year, The California Walnut Commission teamed up with feng shui master Paul Ng, Chef Tanya Eng and a Chinese consultant to create this recipe – which we tested in the Gremolata Kitchen. The year 2010 (Year of the Tiger) is also a year of eight (8) – which means money. We could all use a little more of the green this year, and this medley of eight vegetables, with the added crunch of walnuts, makes this a delicious and healthy vegetarian main dish for your Chinese New Year feast – and lucky too!
Ingredients:
1/2 Cup dried Beancurd stick
1 Tablespoon Vegetable or Canola Oil
2 Cloves Garlic, minced
1 Small piece Ginger, minced
1/4 Cup Carrots, sliced
1/2 Cup Lotus Root, peeled and sliced
1-1/2 Cups Shanghai Bok Choy, sliced in half
1/2 Cup Walnut halves, toasted
1/2 Cup fresh Shitake mushrooms, sliced
1/2 Cup King mushrooms, sliced
1/2 Cup fresh Water Chestnuts, peeled and sliced
1/4 Cup fresh Gingko Nuts
2 Tablespoons of Oyster Sauce
1 Tablespoon of Shao Hsing cooking wine or Dry Sherry
1 Tablespoon Tamarind paste
1 Tablespoon Water
Dash of Sesame oil
Directions:
Toasting Walnuts: In large, dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes.
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.
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.
Cook Smart Tip:
For a spicy alternative, add chili sauce to the cooking sauce or fresh chilies to the oil at the beginning.
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