Stir-Fried Vegetarian Crab Roe

Name: Stir-Fried Vegetarian Crab Roe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 200 g Cooked potatoes (peeled and mashed); 100 g Carrots (washed, peeled, cooked, mashed, and water squeezed out); 30 g Cooked bamboo shoots (cut into thin strips); 5 g Soaked dried shiitake mushrooms (stems removed, washed, cut into thin strips); 2 Eggs (beaten in a bowl); 5 Pea shoots; 150 g Peanut oil; 6 g Shaoxing wine; 7 g Rice vinegar; 5 g Fine salt; 1.5 g Monosodium glutamate; 0.5 g Scallion whites (cut into thin strips); 1 g Minced ginger (divided into two portions)

A Shanghai-style vegetarian dish that stir-fries cooked potato and carrot to mimic the texture of crab meat. Savory and satisfying.

35 min

Easy

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Ingredients

Cooked potatoes (peeled and mashed) 200 g

Carrots (washed, peeled, cooked, mashed, and water squeezed out) 100 g

Cooked bamboo shoots (cut into thin strips) 30 g

Soaked dried shiitake mushrooms (stems removed, washed, cut into thin strips) 5 g

Eggs (beaten in a bowl) 2

Pea shoots 5

Peanut oil 150 g

Shaoxing wine 6 g

Rice vinegar 7 g

Fine salt 5 g

Monosodium glutamate 1.5 g

Scallion whites (cut into thin strips) 0.5 g

Minced ginger (divided into two portions) 1 g

Instructions

Step 1

Peel the cooked potatoes and mash them into a paste. Wash and peel the carrots, cook them, then mash into a carrot paste and squeeze dry in cheesecloth. Remove the stems from the shiitake mushrooms, wash them, and cut them along with the cooked bamboo shoots and scallion whites into thin strips. Crack the eggs into a bowl and beat well. Add the potatoes, carrots, mushrooms, bamboo shoot strips, scallion whites, and 0.5 g minced ginger, then mix evenly to form the "vegetarian crab roe."

Step 2

Place a wok over high heat, add 100 g peanut oil and heat until about 80% hot. Add the vegetarian crab roe and stir-fry for 2 minutes. Stir in the remaining peanut oil, salt, and monosodium glutamate. Add the pea shoots and toss a few times, then add the Shaoxing wine, rice vinegar, and the remaining 0.5 g minced ginger. Flip the wok to finish.