Assorted Vegetarian Medley

Name: Assorted Vegetarian Medley
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Ingredients: 40 g Shaoxing wine; 100 g Fresh lotus seeds (shelled, cored, soaked); 200 g Peanut oil; 100 g Canned button mushrooms; 20 g Wet starch; 100 g Silver needle bean sprouts; 1250 g Vegetarian broth; 100 g Cooked bamboo shoot slices (sliced, blanched); to taste Elm ear fungus (cold-soaked about 8 hours until tender, fine hairs scraped, sliced, blanched 1 min); to taste Yellow ear fungus (cold-soaked about 8 hours until tender, mud brushed off, sliced, blanched 1 min); to taste Snow fungus (soaked, blanched); to taste Osmanthus ear fungus (soaked, blanched); to taste Flower shiitake mushrooms (cold-soaked about 20 min, stems removed, washed, tossed with oil, steamed 10 min); to taste Mushrooms (cold-soaked about 20 min, stems removed, washed, tossed with oil, steamed 10 min); to taste Fresh straw mushroom buds (stem base trimmed, scored with a cross, washed, blanched 30 sec); to taste Fresh lotus (shelled, simmered with alkaline water 1-2 min, outer skin rubbed off, cored, soaked in clear water); to taste Bamboo shoot flower (sliced about 1 mm thin, blanched, soaked in cold water); to taste Bamboo pith

A vegetarian mixed-vegetable dish slow-simmered with an assortment of edible mushrooms, fresh lotus root, bamboo shoots, and other plant-based ingredients.

1h 20m

Medium

0 favorites

Ingredients

Shaoxing wine 40 g

Fresh lotus seeds (shelled, cored, soaked) 100 g

Peanut oil 200 g

Canned button mushrooms 100 g

Wet starch 20 g

Silver needle bean sprouts 100 g

Vegetarian broth 1250 g

Cooked bamboo shoot slices (sliced, blanched) 100 g

Elm ear fungus (cold-soaked about 8 hours until tender, fine hairs scraped, sliced, blanched 1 min) to taste

Yellow ear fungus (cold-soaked about 8 hours until tender, mud brushed off, sliced, blanched 1 min) to taste

Snow fungus (soaked, blanched) to taste

Osmanthus ear fungus (soaked, blanched) to taste

Flower shiitake mushrooms (cold-soaked about 20 min, stems removed, washed, tossed with oil, steamed 10 min) to taste

Mushrooms (cold-soaked about 20 min, stems removed, washed, tossed with oil, steamed 10 min) to taste

Fresh straw mushroom buds (stem base trimmed, scored with a cross, washed, blanched 30 sec) to taste

Fresh lotus (shelled, simmered with alkaline water 1-2 min, outer skin rubbed off, cored, soaked in clear water) to taste

Bamboo shoot flower (sliced about 1 mm thin, blanched, soaked in cold water) to taste

Bamboo pith to taste

Instructions

Prepare the edible fungi

Soak the elm ear and yellow ear in cold water for about 8 hours until tender on both the inside and outside. Scrape off the fine hairs from the elm ear and brush off the mud and sand from the yellow ear, wash, slice, blanch in boiling water for about 1 minute, then drain. Soak the snow fungus and osmanthus ear fungus separately in clear water and set aside. Soak the flower shiitake and mushrooms in cold water for about 20 minutes, remove the stems, and wash. Toss with 25 g of oil, add 100 g of clear water, 1.5 g of fine salt, and 1.5 g of MSG, then steam for about 10 minutes and remove.

Prepare the fresh straw mushrooms and fresh lotus

Trim the mud off the stem base of the fresh straw mushroom buds, use a small knife to make a vertical cross-cut at the stem end, wash repeatedly, then blanch in boiling water for about 30 seconds, and cool in cold water. Shell the fresh lotus, add 500 g of boiling water and 2.5 g of alkaline water, simmer over medium heat for about 1-2 minutes, drain, rub off the outer skin, and wash. Simmer for another 1 minute, drain, use a small bamboo skewer to push out the lotus cores, and soak in clear water. Cut the bamboo shoot flower into thin slices about 1 mm thick, blanch briefly in boiling water, then soak in cold water.

Simmer the main ingredients

Drain the yellow ear, elm ear, fresh mushroom buds, bamboo shoot slices, fresh lotus cores, bamboo pith, and button mushrooms, then blanch them briefly in boiling water and drain again. Heat a wok, add 25 g of oil and 15 g of wine, add 750 g of vegetarian broth, 5 g of MSG, and 5 g of fine salt, pour in the above ingredients, and simmer for 1-2 minutes. Pour into a colander and blot dry with a clean towel.

Simmer the snow fungus and osmanthus ear fungus

Blanch the snow fungus and osmanthus ear fungus separately in boiling water and drain. Heat a wok, add 15 g of oil and 5 g of wine, add 250 g of vegetarian broth, 1 g of MSG, and 1.5 g of fine salt, simmer for about 1 minute, and drain.

Stir-fry the silver needle sprouts

Heat a wok, add 10 g of oil, add the choi sum stems with 1 g of fine salt and 50 g of vegetarian broth, then add 15 g of oil, the silver needle sprouts, and 100 g of boiling water. Stir-fry until about 70% done, then remove and drain.

Braise the shiitake and mushrooms

Heat a wok, add 15 g of oil and 10 g of wine, add the flower shiitake and mushrooms with their liquid, 100 g of vegetarian broth, 2 g of fine salt, 1 g of MSG, 10 g of light soy sauce, 4 g of sugar, and 1.5 g of sesame oil. Add the yellow ear, elm ear, fresh mushroom buds, bamboo shoot slices, fresh lotus seeds, bamboo pith, and button mushrooms, and braise for about 3 minutes. Add 30 g of oil, stir to combine, pour into a colander, and drain.

Plate and serve

Take 1 large soup bowl and arrange the ingredients in concentric circles from the bottom upward in this order: button mushrooms, flower shiitake, bamboo pith, fresh mushrooms, yellow ear, fresh lotus seeds, mushrooms, bamboo shoot slices, elm ear (one ingredient per layer). Pack the rest of each ingredient into the bowl to fill it. Invert the bowl onto a large platter to form a clearly layered mountain shape. Heat a wok, add 20 g of oil and 100 g of wine, add 250 g of vegetarian broth, 5 g of MSG, 2 g of fine salt, 1 g of sugar, and 10 g of dark soy sauce. Bring to a boil, thicken with 10 g of wet starch, and pour over the dish to serve.