Chinese New Year Dish : Tau Pau With Mushrooms 豆包焖香菇
Recipe source : Y3K magazine, Issue 71, 3/4 -2013 ( Boon's Little Kitchen )
This lovely vegetarian dish looks so auspicious! I liken the lovely pieces of mushrooms to ancient coins sitting on pieces of jade and taels of gold! Ah, I got carried away again when talking about symbolism and auspicious food for Chinese New Year !
The "taels of gold" are vegetarian bean curd wraps. The Cantonese called them tau pau. They are soy products and rich in protein. This dish is popularly served at eight-course dinners during Chinese wedding banquets. I always look forward to this vegetarian dish because I love eating the bean curd wraps.
I am cooking this for Chinese New Year.
The taste is absolutely awesome!
1 tbsp minced ginger
1 packet frozen tau pau ( bean curd wrap/soy chip )
12 pieces dried mushrooms, soaked until soft
200g broccoli, cut into florets
Enough oil to deep-fry tau pau
1/2 tbsp tapioca flour
1 tbsp water
Mix together to form a solution.
2 tbsp vegetarian oyster sauce
1 tsp soy sauce
1/4 tsp salt
1/2 tsp dark soya sauce
1 tsp sugar
Frozen tau pau.
Let it thaw. The pieces will be easier to separate after thawing.
Use kitchen towels to absorb the moisture before deep-frying.
1. Heat oil to deep-fry tau pau. Remove,drain and set aside.
2. Heat 1000ml water in a small pot and bring to a boil. Add 1 tsp salt, 1 tsp sugar and 1 tsp oil. Blanch the broccoli florets for 1 minute. Remove and drain well.
3. Heat 1 tbsp oil. Saute minced ginger and mushrooms. Fry well.
4. Add seasonings, water, deep-fried tau pau. Cover and cook for 5 minutes.
5. Add thickening solution and mix well.
6. Toss in the broccoli and stir to mix well.
I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015
Hosted by Miss B of Everybody Eats Well In Flanders
and co-hosted by Charmaine of Mimi Bakery House
I am linking this post to Cook-Your-Book #20
Hosted by Joyce of Kitchen Flavours