Introduction
Red, green, yellow, white, brown, and black are the main colors of
most vegetarian dishes in Asia, all of which are finely presented in this
eye-catching Chinese style platter.
Serving size: 4
Preparation time: 45 minutes
Ingredients
1/2 oz shiitake mushrooms, soak and trim
1/4 oz fatt choy, soak and wash
3 oz raw gluten
8 oz baby corn, wash clean
1/4 oz white fungus, soak then cut into small portions
1/2 carrot, peel; cut some into flower shape, grate the rest
8 oz broccoli, cut into flowerets
3 oz honey pea with pods, remove strings at edges
1 tomato, trim into shape of lotus flower
Seasoning for mushrooms:
1 tsp light soy sauce
1/2 tsp raw sugar
1/2 tsp cornstarch
1/2 tbsp vegetable oil
Seasoning:
1/2 cup vegetarian stock
1 tsp light soy sauce
1/2 tsp raw sugar
1/2 tsp table salt
1/2 tsp cornstarch
1/4 tsp flavor enhancer (MSG) 4 tsp sesame oil
Method of preparation Mix mushrooms with mushroom seasoning, steam for 20 minutes.
Add dash of oil into fatt choy, stir well, rinse in boiling water for a short while.
Remove and simmer in vegetarian stock, cook thoroughly.
Blanch raw gluten in boiling water for a short while then rinse in cold water.
Place baby corn, white fungus, and flower shape carrot into vegetarian stock and simmer until tender.
Blanch broccoli and honey peas in boiling water with oil and salt,
dish up.
Arrange all ingredients on a round dish, with tomato at the center,
top with white fungus then grated carrot at the tip.
Position vegetables of different colors adjacent in the shape of Chinese
hand-held fan,
with honey pea pod in between as separator.
Bring seasoning to boil and pour over the dish.
Method of serving
Served warm as is or with cooked rice or noodles.