EIGHT TREASURES
Chinese. What else? Modified from www.chinesefooddiy.com. Servings depend on use. Note I am basing the 4 servings on 3 ounces tofu per person.
Provided by That is Dr House to
Categories Soy/Tofu
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- 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 Facts : Calories 170, Fat 5.6, SaturatedFat 0.8, Sodium 222.4, Carbohydrate 14.6, Fiber 2.7, Sugar 3.6, Protein 17.7
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Lakota Wahchumwah
[email protected]Eight Treasures sounds delicious! I can't wait to try it.
washam sheraz
[email protected]I've never had Eight Treasures before, but I'm intrigued. I'll have to try this recipe soon.
Debbie ann Wright
[email protected]Eight Treasures is one of my favorite dishes! I love the combination of flavors and textures.
Johnterry Comedy
[email protected]I tried making Eight Treasures for the first time and it was a disaster. The rice was mushy and the other ingredients were tasteless.
Flem Flam
[email protected]This Eight Treasures dish was a bit bland for my taste. I think I would have liked it more if I had added more spices.
Halima Ruhiikoo
[email protected]I'm not a big fan of Eight Treasures, but I thought this recipe was pretty good. The flavors were well-balanced and the rice was cooked perfectly.
Donkey Mustard
[email protected]This Eight Treasures dish is a great way to use up leftover rice. It's also a very versatile dish that can be easily customized to your own liking.
Skyler Willis
[email protected]I love the Eight Treasures dish! It's so flavorful and satisfying. I always make a big batch so I can have leftovers for lunch the next day.
Abdu Razzak
[email protected]This was my first time making Eight Treasures and it turned out great! The instructions were easy to follow and the dish came out delicious. I will definitely be making this again.
Womens Fashion
[email protected]I made this Eight Treasures dish for a dinner party and it was a huge hit! Everyone loved the unique flavors and textures. I especially liked the addition of the lotus seeds, which added a nice crunch.
Richad Ahmed
[email protected]This Eight Treasures dish was a delight! The combination of glutinous rice, Chinese sausage, dried shrimp, shiitake mushrooms, and other ingredients created a savory and flavorful dish that was both comforting and satisfying. The rice was cooked to p