What you need (serve 4-6):
- A deep frying pan or Chinese wok
- 10 mushrooms
- 1 carrot
- 1 lb chestnuts
- 12 deep fried bean curds
- Water
- 1 tablespoon dark soy sauce
- 2 tablespoons vegetarian oyster sauce
Method:
There are a few simple preparation tasks before the actual braising. Remove the shells of the chestnuts, then boil the chestnuts with hot water for a few minutes so it’s easier to remove the skin. If you are using the dried Asian shiitake mushrooms, soak them in hot water until they are soft. Cut the carrot into small pieces.
Brown the chestnuts in the wok and then put them aside. Next, you brown the mushrooms and carrots. Add the dark soy sauce, vegetarian oyster sauce and water into the wok, just enough to cover the ingredients. Braise for 20 minutes.
Add the chestnuts and deep fried bean curds into the wok with the mix, then braise another 10 minutes. Voila, then you have a delicious plate of vegan food, full of goodness.
Helpful Tips:
Chestnuts are perfect for winter cooking and are often used by Chinese. It’s best to keep them a little crunchy and not too soft. That’s why we only add them back in the last 10 minutes of cooking. Hope you’ll enjoy another recipe from my mama’s kitchen. I know it’s about time to share mine soon…
