Stir-fried Rainbow Vegetables

Name: Stir-fried Rainbow Vegetables
Ingredients: 25 g (1 oz) bean thread (transparent) noodles, deep-fried, to serve (optional); 225 g (8 oz) iceberg lettuce; 100 g (4 oz) pressed, seasoned beancurd; 1½ tablespoons oil, preferably groundnut; 1½ tablespoons oil, preferably groundnut; 3 tablespoons finely chopped shallots; 1 tablespoon chopped garlic; 2 teaspoons light soy sauce; 3 tablespoons finely chopped spring onions; 2 teaspoons Shaoxing rice wine or dry sherry; 2 teaspoons Shaoxing rice wine or dry sherry; 3 tablespoons vegetarian oyster-flavoured sauce or dark soy sauce; 3 tablespoons vegetarian oyster-flavoured sauce or dark soy sauce; ¼ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon salt; 4 tablespoons hoisin sauce, to serve; ¼ teaspoon freshly ground five-pepper mixture or black pepper; 15 g (½ oz) dried Chinese black mushrooms; 100 g (4 oz) carrots; 100 g (4 oz) tinned bamboo shoots; 100 g (4 oz) courgettes; 100 g (4 oz) red or green pepper (about 1); 100 g (4 oz) red or green pepper (about 1); 100 g (4 oz) celery heart; 100 g (4 oz) pressed, seasoned beancurd

Preparation info

Serves
4–6
as a snack or starter

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Whoever said vegetarian food has to be dreary and boring was manifesting a lack of imagination and a deficiency in the art of cookery. For example, here is a delicious vegetarian treat, appealing to the eye as well as the palate.

The various colourful vegetables constitute the ‘rainbow’, and they are stir-fried and served with crisp lettuce and hoisin sauce to create an unusual combination of tastes and textures. I use ready-bought pressed, seasoned beancurd as a tasty meat substitu

Ingredients

Snack
Dinner
Starter
Vegan

Ingredients

Method