This mixed vegetable dish takes its inspiration from Buddhist vegetarian cooking and can include any combination of ingredients that represent good luck, prosperity, happiness, family wholeness, and longevity.
Ingredients
1 tablespoon vegetable oil
1 cup bean sprouts
3 inner stalks celery hearts, cut on the bias 1/4-inch thick
4 to 6 medium dried shiitake mushrooms, soaked in warm water for 2 to 3 hours
1 medium carrot, cut into 1/4-inch-thick strips
1/2 cup dried lily flowers, soaked in warm water for 30 minutes
1/2 cup dried wood ear mushrooms, soaked in warm water for 30 minutes and cut into 1/4-inch-thick strips
1 cup sliced Chinese cabbage or baby bok choy
8 snow peas, trimmed and cut on the bias into 1/2-inch-wide pieces
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon Shaoxing wine, sherry, or dry Marsala wine
1/4 teaspoon sesame oil
1/8 teaspoon white pepper powder
1/4 teaspoon kosher salt (optional)
Instructions
Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and heat for a few seconds until it starts to shimmer. Add all of the vegetables: bean sprouts, celery, shiitake mushrooms, carrot, dried lily flowers, wood ear mushrooms, Chinese cabbage or baby bok choy, and snow peas. Stir-fry for about 90 seconds and then add the soy sauce, water, and Shaoxing wine. Stir-fry for about 1 minute.
Add the sesame oil and white pepper powder. Stir-fry for about 30 seconds more to combine. Turn off the heat. Taste for seasoning. If you think it needs a pinch of salt, add the kosher salt and stir to combine. Transfer to a serving dish.
