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Serves 10
16 dried shiitake mushrooms, soaked in 2 cups water for 30 minutes
2 dried bean curd sticks, soaked in warm water for 30 minutes
10 dried gourd strips, soaked in warm water for 30 minutes
1 cup dried black wood ear mushrooms, soaked in water for 30 minutes
¾ cup dried lily flowers, soaked in water for 30 minutes
2 tablespoons canola oil
1 cup canned, drained straw mushrooms
1 cup canned fried wheat gluten or “vegetarian duck”
5 button mushrooms, quartered
½ cup canned bamboo shoots, sliced
2 tablespoons oyster sauce
1 tablespoon soy sauce
10 fried tofu pouches
Squeeze out the water from the shiitake mushrooms, reserving the soaking liquid. Remove the stems and halve the caps if large. Drain bean curd sticks and cut into ½" slices horizontally. Drain gourd strips, black wood ears and lily flowers once they’re softened (no need to retain liquid from these). Into a wok over high heat, swirl in canola oil. Add softened shiitakes, bean curd sticks, lily flowers, straw mushrooms and fried gluten. Stir-fry over high heat, 3 minutes. Add the reserved soaking liquid from the shiitake mushrooms and bring to a boil. Reduce heat to low, cover and simmer 8 minutes. Add button mushrooms, bamboo shoots and softened wood ears and cook until tender. Stir in oyster and soy sauces. Remove from heat.
Cut open one end of each tofu pouch and fill it half full with the mushroom mixture. Tie with a softened gourd strip. Using a slotted spoon, transfer remaining vegetables to a serving dish, reserving liquid in wok. Place wok over medium heat. Place the filled tofu pouches in the pan with the reserved cooking liquid; cook, turning pouches occasionally, 10 minutes or until pouches are heated through. Arrange the pouches on top of the vegetable mixture to serve.
More lunar new year recipes.
Originally published in Edible Queens, Winter 2009
Recipe by Hsing Chen; Photography by Michael Scott Berman
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