Since my husband doesn't eat any red-meat products (just seafood & poultry), we also eat quite a bit of vegetarian dishes. Have also had a number of vegetarian friends over the years, which can make planning an interesting dinner party challenging. Anyway, if you have an Asian market near you, this is one of my favorite vegetarian dishes. And it can be paired easily with other vegetarian Asian dishes, like Thai spicy peanut-sauced noodles, vegetarian fried rice, etc., etc., for a real Asian feast.
BABY CORN AND MOCK ABALONE
Adapted From Madame Chu’s Chinese Cooking School by Grace Zia Chu
Ingredients:
6 dried or fresh Shitake mushrooms
1 teaspoon dried Cloud Ears (optional)
1 can Mock Abalone or other canned gluten product
2 ounces fresh snow peas
2 tablespoons peanut oil
1 small zucchini squash, cut in oblique pieces **
½ teaspoon sugar
1 tablespoon soy sauce
1 can whole baby corn
½ a red bell pepper, diced
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 tablespoons water
Preparation:
If using dried mushrooms & cloud ears, soak in warm water for 20-30 minutes, rinse thoroughly, drain, remove stems & cut into quarters. If using fresh mushrooms, rinse thoroughly, remove stems, & cut into quarters.
Wash snow peas, string, & cut into 1” pieces.
Cooking Procedure:
Heat oil in large skillet or wok. Add mushrooms & stir fry for 30 seconds. Add gluten & cloud ears (if using) & stir. Add zucchini, sugar, & soy sauce. Mix, then add baby corn & mix again. Add 2 tablespoons water & cook for 2 minutes, uncovered. Add snow peas & red pepper. Thicken with the predissolved cornstarch (stirred again to make sure the water & cornstarch are thoroughly mixed) & serve hot over rice.
Variation:
To give this dish more of a Szechuan character, add a teaspoon or more of Chili-Garlic Paste to taste, along with the snow peas & red pepper.
** To cut obliquely – slice, then give vegetable a quarter turn & slice again, etc., etc. This opens up more of the vegetable’s cooking surface.