Eight Treasures Vegetable Delight

  • Yield 6 servings
  • Prep 15 mins
  • Cook 20 mins


1/2 cup dried beancurd stick
1 tablespoon vegetable or canola oil
2 cloves garlic, minced
1 small piece ginger minced
1/4 cup carrots, sliced
1/2 cup lotus root, peeled and sliced
1-1/2 cup Shanghai bok choy, sliced in half
1/2 cup California walnut halves, toasted
1/2 cup fresh shitake mushrooms, sliced
1/2 cup king mushrooms, sliced
1/2 cup fresh water chestnuts, peeled and sliced
1/4 cup fresh gingko nuts
2 tablespoons oyster sauce
1 tablespoon Shao Hsing cooking wine or dry sherry
1 tablespoon tamarind paste
1 tablespoon water
1 dash sesame oil


  1. 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.
  2. 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.



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