You are here: Home » Recipes » Eight Treasures Vegetable Delight Eight Treasures Vegetable Delight Recipe by California Walnut Board Yield 6 servings Prep 15 mins Cook 20 mins PrintEmail Ingredients 1/2 cup dried beancurd stick1 tablespoon vegetable or canola oil2 cloves garlic, minced1 small piece ginger minced1/4 cup carrots, sliced1/2 cup lotus root, peeled and sliced1-1/2 cup Shanghai bok choy, sliced in half1/2 cup California walnut halves, toasted1/2 cup fresh shitake mushrooms, sliced1/2 cup king mushrooms, sliced1/2 cup fresh water chestnuts, peeled and sliced1/4 cup fresh gingko nuts2 tablespoons oyster sauce1 tablespoon Shao Hsing cooking wine or dry sherry1 tablespoon tamarind paste1 tablespoon water1 dash sesame oil Instructions 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.