Chinese Vegetarian Stew

submitted by butterflydog
from NY, US

oil to stir fry
1 ounce dried Shiitake mushrooms
1/2 cup cloud ear fungus
1/2 cup canned bamboo shoots
1 can sliced water chestnuts ( 8 oz )
1 carrot cut in julienne
2 cups shredded Napa cabbage
3 cups vegetable broth
2 oz long ( rice ) bean threads
1 cup firm tofu cut up or sliced
16 snow peas
2 cups fresh bean sprouts
3 Tbsp soy sauce
2 Tbsp cornstarch
4 to 5 Tbsp cold water
1 tsp sesame seed oil

A typical Chinese New Year's vegetarian dish Soak shiitake in hot water
for 30 minutes. Soak cloud ear fungus in hot water 10 minutes. Cut up
shiitake and cloud ear fungus into pieces. Drain the bamboo shoots and
water chestnuts, rinse and drain well. Soak bean threads briefly in hot
water and drain. In hot oil in a wok, stir fry the mushrooms, bamboo
shoots, water chestnuts, carrot and cabbage on high heat for about 4
minutes. Add broth and bean threads and cover and simmer 5 minutes. Add
tofu and snow peas and bean sprouts and cover and simmer 2 minutes.
Drizzle cornstarch that has been mixed with the cold water and cook until
sauce thickens. Drizzle with the sesame oil and serve Yield 6 portions

Source : Linda Chang

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