Ten Auspicious Vegetables
This vegetarian dish combines a variety of ingredients in a large batch, offering a refreshing and light balance to rich holiday meals.
Story
Prepared in generous quantities and kept in a basin, this mixed vegetable stew is a comforting staple during the festive season. Its clean, crisp flavors provide a pleasant contrast after days of heavy feasting, making it a welcome addition to the everyday table.
Ingredients
Water dropwort
1 bunch
Pickled vegetables
1 bunch
Tofu
1 piece
Thick tofu sheets
1 sheet
Dried purslane
to taste
Arrowhead
4 pieces
Taro
1 piece
Salt
to taste
White sugar
to taste
Celery
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Soak the pickled vegetables in clear water for about half an hour, changing the water several times in between.
3
Step 3
Soak the dried purslane in clear water until soft.
4
Step 4
Wash clean, then blanch once in boiling water.
5
Step 5
Cut the taro into chunks; peel and slice the arrowhead.
6
Step 6
Cut the celery and pickled vegetables into sections; cut the thick tofu sheets into thick strips; cut the tofu into thick slices.
7
Step 7
Heat the wok with cool oil, using slightly more oil, and pan-fry the tofu until the surface is golden yellow.
8
Step 8
Add all the remaining ingredients to the wok.
9
Step 9
Stir-fry together gently until evenly mixed.
10
Step 10
Add an appropriate amount of clear water and bring to a boil (the water should basically cover all the vegetables).
11
Step 11
Switch to low heat and stew for ten-something minutes, then add the water celery, salt, and white sugar.
12
Step 12
Stir-fry evenly and bring to a boil, then it is ready.
