Chinese New Year Dish : Tau Pau With Mushrooms 豆包焖香菇

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!

Ingredients A

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

Thickening Solution

1/2 tbsp tapioca flour
1 tbsp water

Mix together to form a solution. 

Seasonings

2 tbsp vegetarian oyster sauce
1 tsp soy sauce
1/4 tsp salt
1/2 tsp dark soya sauce
1 tsp sugar
300ml water

 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.

Method

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