Eight Treasure Vegetable Delight

A medley of vegetables, with the added crunch of California walnuts, makes this a delicious and healthy vegetarian main dish or accompaniment to another entrée.

Serves: 4


1/2 cup (125 mL) dried beancurd stick 1 tbsp (15 mL|) vegetable or canola oil 2 cloves garlic, minced 1 small piece ginger minced 1/4 cup (50 mL) carrots, sliced 1/2 cup (125 mL) lotus root, peeled and sliced 1-1/2 cups (375 mL) Shanghai bok choy, sliced in half 1/2 cup (125 mL) California walnut halves, toasted 1/2 cup (125 mL) fresh shitake mushrooms, sliced 1/2 cup (125 mL) king mushrooms, sliced 1/2 cup (125 mL) fresh water chestnuts, peeled and sliced 1/4 cup (50 mL) fresh gingko nuts 2 tbsp (30 mL) oyster sauce 1 tbsp (15 mL) Shao Hsing cooking wine or dry sherry 1 tbsp (15 mL) tamarind paste 1 tbsp (15 mL) water Dash of sesame oil

Cooking Instructions:

Toasting Walnuts: In large, dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes. In a large bowl, soak the dried beancurd stick in hot water for 15 to 20 minutes or until softened. Drain and cut into 1-1/2 inch (3.5 cm) pieces. Heat a large, heavy-bottomed pan or wok on high heat. Add the oil, garlic and ginger; stir and add the carrots and lotus root. Stir for 30 seconds, reduce heat to medium high and add the remaining ingredients. Stir constantly until all ingredients are cooked, about 5 minutes. Tip: Serve with rice or noodles. For a spicy alternative, add chili sauce to the cooking sauce or fresh chilies to the oil at the beginning