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A classic Chinese vegetarian braise, traditionally eaten at Lunar New Year. It’s made with crunchy vegetables, meaty shiitake mushrooms, black fungus and tofu skin, cooked in a rich, savoury sauce of red fermented bean curd and soy. It’s naturally plant-based, with tofu skin providing plenty of protein and the vegetables and mushrooms adding lots of fibre.
1.
Soak the shiitake mushrooms in 300ml hot water, the bean curd sticks in warm water and the black fungus in warm water, each in a separate bowl. Leave the shiitake for 30 minutes, the fungus for 30 minutes and the bean curd sticks for 2–3 hours, until soft. If soaking overnight, keep the bowls in the fridge.
2.
Drain everything, keeping 150ml of the strained shiitake soaking liquid. Remove the shiitake stalks, and cut the bean curd sticks into 5cm pieces.
3.
Mash the fermented bean curd with the light soy sauce, mushroom soy sauce, white pepper and the reserved shiitake liquid.
4.
Heat the olive oil in the wok over a medium-high heat. Stir-fry the garlic for 30 seconds, then add the shiitake and black fungus and stir-fry for 2 minutes.
5.
Add the bean curd sauce, bean curd sticks, cauliflower and broccoli. Cover and simmer until the cauliflower is just tender (5 minutes).
6.
Add the Chinese leaf and sugar snap peas. Cook, uncovered, until just tender and the sauce has reduced slightly (3 minutes).
7.
Meanwhile, heat the rice pouches following the pack instructions or cook dried rice.
8.
Drizzle with the sesame oil and serve with the rice.
9.
Soaking safety: Don’t leave dried black fungus or bean curd sticks to soak at room temperature for longer than a few hours. Soak in the fridge if leaving overnight, and discard anything that smells sour or feels slimy.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat until piping hot all the way through. Not suitable for freezing, as the vegetables turn soft.
Tip
Lower carb: Skip the rice and add extra vegetables, such as carrots, pak choi or mangetout. Quicker soaking: Soak the bean curd sticks in hot (not boiling) water to cut the time to around 1 hour.
Cost-saving tips
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