Veggie Harmony: A Delightful Chinese Vegetarian Dinner Feast (Gluten-Free)

Allergens

Soy (Soy sauce)

Ingredients

• 12 oz bean curd sheets (tofu skin)
• 1 cup bamboo shoots, thinly sliced
• 8 oz shiitake mushrooms, stem removed and caps sliced
• 1 cup baby corn, halved lengthwise
• 3 tbsp soy sauce (tamari for gluten
• free option)
• 2 tbsp oyster sauce (vegetarian)
• 1 tbsp sesame oil
• 1/4 tsp ground white pepper
• 1 tsp sugar
• 1 cup Napa cabbage, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 3 cups cooked jasmine rice
• 1/4 cup cilantro leaves, for garnish

Instructions

1. In a large bowl, combine soy sauce, oyster sauce, sesame oil, ground white pepper, and sugar. Mix well to create the stir fry sauce. Set aside.
2. Soak bean curd sheets in hot water for 5 minutes to soften, then drain and set aside.
3. Heat a wok or large skillet over high heat. Add 1 tbsp of vegetable oil and swirl to coat the surface.
4. Add garlic, bamboo shoots, shiitake mushrooms, baby corn, and red bell pepper. Stir fry for 2 minutes until vegetables are slightly tender but still crisp.
5. Add Napa cabbage and stir fry for another 1 minute.
6. Stir in the prepared sauce, cooking until it starts to thicken and coat the vegetables evenly.
7. Carefully add soaked bean curd sheets into the wok, gently separating them as they cook. Stir fry for another 2 minutes until heated through.
8. Taste and adjust seasoning if needed, then remove from heat.
9. Serve over cooked jasmine rice, garnishing with green onions and cilantro leaves.

Chef’s Insight

The combination of flavors and textures in this dish creates a satisfying dining experience that showcases Chinese cuisine at its best.

Notes

To create a photorealistic image, the top view should focus on the dish's balance of colors and shapes, while the bottom view should emphasize textures and depth.