June 1st, 2009 
My Health 
In China, it is thought that vegetarian practices date back to ancient times. This means the Chinese have had centuries to perfect flavorful combination’s found in vegetarian dishes, from sweet and sour to hot and
spicy. The mainstays of Chinese cuisine – noodles, rice, tofu, and vegetables – are all present in vegetarian cooking. However, a steady diet of bok choy and steamed rice can soon lose its appeal!
It’s important that Chinese vegetarian dishes display a harmonious balance of colors and textures as well as flavors. Interestingly, you will frequently find dishes resembling a type of meat or seafood. For example, in Fried Mock Oyster, mashed tofu pieces are shaped like an oyster.
Here goes the recipe for Chinese Vegetarian Eight Treasures, hope you’ll
like it:
25 min | 25 min prep
SERVES 4 -6
9-12 ounces spicy bean curd
4 dried mushrooms
3 1/2 tablespoons carrots, diced
2 5/8 ounces wheat gluten or seitan, diced
1 2/3 ounces water chestnuts, fresh
2 5/8 ounces string beans, fresh diced
1 red chile
1/4 cup peanuts, to taste
1 garlic clove
1 shallot
1 1/2 tablespoons hot bean paste
1 teaspoon mirin
Seasoning
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon hoisin sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
fresh ground pepper
1/4 cup mushroom liquid, scant
Cooking
oil
Soak the dried mushrooms to soften. Save the strained soaking liquid for the seasoning step. Press the bean curd aka tofu. To do this. Wrap in cheese cloth or paper towels. Place on slant board and put a large heavy plate on top. Make sure you wash and dice the following: string beans, carrot, water chestnuts and red chili. Dice the Gluten and the tofu. Peel the garlic and shallot and chop finely. Mix together the seasoning in a bowl. Use water if you do not choose to use the mushroom soaking liquid aka mushroom water. It should be a scant 1/4 cup. That means it should not be on the 1/4 line. Boil the peanuts in boiling water for about 2 minutes. Cool. Peel and set aside.
Heat the wok, add enough oil for deep-frying. When oil is hot, Add the peanuts and deep-fry on high heat until they are golden brown. Remove and set aside. Repeat with the gluten ball. Parboil the carrots and string beans for 1 minute. Drain. Wipe wok. Then heat adding fresh oil. When oil is hot add the garlic,
shallot and hot bean paste.
Then add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the mirim and seasoning. Turn off the heat, mix in the peanuts, and serve. The original recipe called for 3 pieces of spicy tofu. The author did not define a piece. I took this to be a standard serving.
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