Vegetarian Mock Eel
- 60 grams (slightly more than 1/4 cup) dried black mushrooms (with large caps if possible, it will look better)
- 80 grams (slightly more than 1/3 cup) whole bamboo shoots
- 12 pieces small pak choi (bok choy) or other green vegetables
- 1/2 carrot (medium sized)
- 2 tablespoons cornstarch
- 1/3 cup water or soaking liquid from mushrooms
- 1/2 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon MSG (optional)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon dark soy sauce
- 1 tablespoon sesame oil
- Oil for deep-frying and stir-frying, as needed
Wash the mushrooms and soak to soften. While the mushrooms are soaking, prepare the other vegetables. Peel the carrot and shred. Rinse the bamboo shoots, cut in half and shred.
Save the soaking liquid from the mushrooms if desired. Remove the mushrooms stalks and squeeze out any excess water. Cut into pieces about 1 centimeter thick.
Prepare the seasoning and the sauce ingredients and set aside.
Add 2 tablespoons of cornstarch to the mushrooms and mix well. Heat wok and add oil for deep-frying. When oil is ready, add the mushrooms and fry on high heat until they are crispy.
Clean out the wok. Add water for boiling pak choi and bring to a boil. (You will need to boil them in batches). Add a bit of oil and salt to the water and cook until done.
Drain the pak choi. If desired, place the pak choi a baking tray and put in the oven to keep warm, covering with another dish so that it doesn't dry out.
Add 2 tablespoons of oil in wok. When oil is ready, stir-fry the bamboo shoots and carrots on high heat. Add the seasoning, stirring. Give the sauce mixture a quick re-stir and add, stirring gently. Add the mushrooms and sesame oil and mix. Serve hot over the pak choi.
Yield: 2-4 Servings