New Year’s coming in 2 weeks time so here’s a recipe for a vegetarian inspired Yi Pin Guo if you are keen 🙂
1 Cup Bamboo Shoots
1 Cup Carrots
2 Pcs of Fried Beancurd (Tua Kwa)
1 Big Pc of Beancurd Sheet
1/2 Packet of Golden Mushrooms
1/2 Cup of Black Fungus
1/2 Cup of Abalone Mushrooms
1 Small Broccoli
*the quantity doesnt really matters, you can adjust accordingly to your liking.
Mushroom Stock :
1 Packet of Shiitake mushrooms
1 Teaspoon of Blackpepper Corn
*Bring all to boil for around 2 hours, drain and set aside.
1 Tablespoon of Vegetarian Oyster Sauce
2 Tablespoon of Mushroom Soya Sauce (You can replace with vegemite + soya sauce)
1 Tablespoon of Black Vinegar
The reason is because at the bottom of the pot, they have to withstand the heat from the fire since we are gonna simmer for 2 hours or so, and they have to protect the softer vege on top.
Fried the Tau Kwa or put it in the air fryer for 15 mins. when done, layer on top of the base vege in the pot.
Remember to soak the beancurd sheet in water for 10 mins first, thereafter layer on top of the tau kwa.
Followed by golden mushrooms, and lastly, broccoli, abalone mushrooms and black fungus on top.
Pour in your stock & sauce.
Cover the pot, simmer for 2 hours thereabout, when all the food had turned soft and absorbed all the flavours. Check the pot every now and then, add in water if necessary.
Happy New Year!