8 Chinese Daoist Vegetable Dishes

These simple vegetable recipes are selected from 100 Taoist vegetable dishes recommended by the vice president of China Taoist Association.

Asparagus Stir Fry with Sweet Potatoes

Ingredients

Asparagus Stir Fry with Sweet Potatoes(1) Asparagus, cut into sections;

(2) Sweet potatoes, cut into large chips;

(3) Red capsicum, cut into chips;

(4) Ginger, cut into thin strips;

(5) Corn flour, dilute with water.

Steps:

(1) Blanch asparagus in a pot of boiling water for a minutes, remove from pot and dry;

(2) Heat oil in a wok, when hot put in ginger to quick stir until aromatic;

(3) Add sweet potatoes, continue to stir for a minute or two, add a bit of water and boil until the sweet potatoes are tender;

(4) Add asparagus and red capsicum, stir for a minute or two and mix well;

(5) Add salt and a bit of sugar to taste;

(6) Starch with corn flour.

Cashew Nuts Stir Fry with Corn Kernels 

Cashew Nuts Stir Fry with Corn KernelsIngredients:

(1) Cashew nuts;

(2) Corn, from can;

(3) Cucumber, keep the skin, cut into small squares;

(4) Carrots, keep the skin, cut into small squares.

Steps:

(1) Heat oil in a wok, when hot put in cashew nuts to fry until turn slightly brown; remove from the wok to a plate;

(2) Add oil, when hot put in ginger to quick stir until aromatic;

(3) Add carrots, continue to stir for couple of minutes;

(4) Add canned corns, cashew nuts and cucumber, mix well;

(5) Add salt to taste.

Snow Peas Stir Fry with Red Capsicum

Snow Peas Stir Fry with Red CapsicumIngredients:

(1) Snow peas, trim ends and remove the thin string from outer side;

(2) Black fungus, you can get them in a plastic bag from Asian grocery shop. Soak three or four fungus in water until soft, wash thoroughly in running water, then tear them into small pieces;

(3) Water chestnuts, you can get them in a can from Asian grocery shop. Cut into thin pieces;

(4) A Red capsicum, cut into pieces.

Steps:

(1) Heat oil in a wok, when hot put in red capsicum and water chestnuts, stir for one or two minutes;

(2) Add snow peas and fungus, continue to stir for another two or three minutes;

(3) Add salt to taste.

Broad Bean Stir Fry with Baby Corn

Broad Bean Stir Fry with Baby CornIngredients:

(1) Broad Beans, either fresh or frozen. If using frozen ones, place into the hot oil stirring fry straight from fridge, don’t not thaw or wash them;

(2) Baby Corns, usually from can;

(3) A carrot, peel the skin, cut into chips;

(4) Ginger, cut into thin strips;

Steps:

(1) Heat oil in a wok, when hot put in ginger to quick stir until aromatic;

(2) Add bread beans, baby corns and carrot, quick stir fry for a minute or 2;

(3) Add a bit of water, and boil for 3 to 5 minutes;

(4) Add salt and a bit of sugar to taste, keep stir slightly until water dry up.

Stir Fry Soybean Sprouts 

Stir Fry Soybean Sprouts Ingredients:

(1) Soybean sprouts, trim ends,

(2) Coriander, cut into short sections;

(3) Ginger, chop into fine pieces.

Steps:

(1) Blanch soybean sprouts in a pot of boiling water for half a minute, remove from pot and dry;

(2) Heat oil in a wok, when hot put in ginger to quick stir until aromatic;

(3) Add soybean sprouts and quick stir, sprinkle a bit of water, keep stir;

(4) Add salt to taste, keep stir until white water nearly dry up;

(5) Move soybean sprouts into a dish, add coriander on the top.

Steam Celery Leaves

Steam Celery LeavesIngredients:

(1) Celery leaves

(2) Flour

(3) Soy sauce

(4) Vinegar

Steps:

(1) Wash celery leaves in running wash thoroughly, then place in a bowl; while the leaves are still wet, add dry flour and mix well;

(2) Steam celery leaves over boil water for 7 to 8 minutes; remove to a plate;

(3) After celery leaves cool down, add soy sauce, salt, vinegar and oil, mix well.

Tips: Flour should covers all the leaves, otherwise the leaves will shrink during steam.

Curry Cauliflower

Curry CauliflowerIngredients:

(1) Cauliflower, cut into bite-sized florets;

(2) Curry powder;

(3) Ginger, cut into thin strips;

(4) Corn flour, dilute with water.

Steps:

(1) Soak in water before washing in running water;

(2) Blanch cauliflower in boiling water for a couple of minutes; remove to blow of cold water for half a minute; remove from water and dry;

(3) Heat oil in a wok, when hot put in ginger to quick stir until aromatic;

(4) Add curry power and mix well, add a bit water, add salt to taste;

(5) Starch with corn flour, add cauliflower into wok and mix well.

Sweet and Sour Lotus Roots

Sweet and Sour Lotus RootsIngredients:

(1) Lotus roots, peel the skin, cut into strips;

(2) 3 to 4 teaspoons of tomato source;

(3) Flour;

(4) Corn flour.

Steps:

(1) Mix flour and corn flour in 1:1 ratio, dilute with water, add a bit salt, a few drips of oil and baking powder, mix well into paste;

(2) Cover lotus roots with paste;

(3) Heat oil in a wok, add lotus roots and fry in medium heat until crispy; remove to a plate;

(4) Heat oil in a wok again, add tomato source, a bit white vinegar, white sugar, water, stir and mix well and to taste;

(5) Return lotus roots into wok, quick stir to mix well on high heat, remove to a plate.

Tips: This dish is best served when warm.

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