Eight Treasures
Ingredients
- 9 -12 ounces spicy bean curd ⓘ
- 4 dried mushrooms ⓘ
- 3 1/2 tablespoons carrots, diced ⓘ
- 2 5/8 ounces wheat gluten or 2 5/8 ounces seitan, diced
- 1 2/3 ounces water chestnuts, fresh ⓘ
- 2 5/8 ounces string beans, fresh diced
- 1 red chile ⓘ
- 1/4 cup peanuts, to taste
- 1 garlic clove
- 1 shallot ⓘ
- 1 1/2 tablespoons hot bean paste ⓘ
- 1 teaspoon mirin ⓘ
- Seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon sugar ⓘ
- 1/2 teaspoon hoisin sauce ⓘ
- 1/2 teaspoon dark soy sauce ⓘ
- 1/2 teaspoon sesame oil ⓘ
- fresh ground pepper
- 1/4 cup mushroom liquid, scant ⓘ
- Cooking
Instructions
- Soak the dried mushrooms to soften. Save the strained soaking liquid for the seasoning step.
- Press the bean curd aka tofu. To do this. Wrap in cheese cloth or paper towels. Place on slant board and put a large heavy plate on top.
- Make sure you wash and dice the following: string beans, carrot, water chestnuts and red chili.
- Dice the Gluten and the tofu.
- Peel the garlic and shallot and chop finely.
- Mix together the seasoning in a bowl. Use water if you do not choose to use the mushroom soaking liquid aka mushroom water. It should be a scant 1/4 cup. That means it should not be on the 1/4 line.
- Boil the peanuts in boiling water for about 2 minutes. Cool. Peel and set aside.
- Heat the wok, add enough oil for deep-frying. When oil is hot, Add the peanuts and deep-fry on high heat until they are golden brown. Remove and set aside.
- Repeat with the gluten ball.
- Parboil the carrots and string beans for 1 minute. Drain.
- Wipe wok. Then heat adding fresh oil. When oil is hot add the garlic, shallot and hot bean paste. Then add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the mirim and seasoning.
- Turn off the heat, mix in the peanuts, and serve.
- The original recipe called for 3 pieces of spicy tofu. The author did not define a piece. I took this to be a standard serving.
Nutrition & Diet Analysis (per serving)
973
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).