Four Kinds of Braised Vegetables

Name: Four Kinds of Braised Vegetables (Ssu se shu ts’ai)
Cuisine: Chinese
Ingredients: 4 medium fresh tomatoes; 30 small Taiwanese bok choy; 1 tablespoon soy sauce; 1-½ teaspoons salt; 1 can asparagus (or 16 fresh green tips); 1 can asparagus (or 16 fresh green tips); 15 small black winter mushrooms (or 1 can straw mushrooms); 15 small black winter mushrooms (or 1 can straw mushrooms); 1-½ tablespoons cornstarch (make paste); 4 cups soup stock; 1-½ teaspoon MSG; 1-½ tablespoons cornstarch (make paste); 3 tablespoons oil; 1 tablespoon chicken grease (optional)

Ssu se shu ts’ai

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 can asparagus (or 16 fresh green tips)
15 small black winter mushrooms

Asia
Taiwan
Shantung
Hopeh
Honan
Shansi
Main course
Vegan

Method

Place canned asparagus (with juice) into bowl, steam 15 minutes until hot.
Cut the bok choy heart to 2-½” long, cook in boiling water about 2 minutes. Plunge into cold water and immediately squeeze dry.
Peel and cut each tomato into 5 slices (4 from outside and 1 from tip). Soak mushrooms in warm water and remove the stem. (Reserve its water).