8 Treasure Vegetables
by Tarla Dalal

The number 8 is a lucky one for the Chinese and this dish is one made on auspicious occasions using a combination of eight vegetables tossed in a simple sauce.

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8 Treasure Vegetables recipe - How to make 8 Treasure Vegetables

1/2 cup snow peas , cut into 2 vertically
1/2 cup baby corn , cut into 2 vertically
1/4 cup dried shitake mushrooms , soaked
1/4 cup fresh mushrooms (khumbh) , chopped
1/2 cup carrot juliennes
1/2 cup broccoli florets
1/2 cup asparagus , cut into 50 mm. (2 ") pieces
1/2 cup bean sprouts
1/4 cup chopped onions
1 1/2 tsp finely chopped garlic (lehsun)
1 1/2 tsp oil
salt to taste

To Be Mixed Into A Sauce
1/2 tsp soy sauce
1/2 tsp sesame (til) oil
1/4 cup water
1 1/2 tsp cornflour
1 tsp hoisin sauce

Method

Parboil the snow peas, baby corn, fresh mushrooms, carrots, broccoli and asparagus till they are tender.
Drain and immerse them in cold water to refresh them. Drain again and keep aside.
Heat the oil in another pan and add the onions and garlic and sauté for 1 to 2 minutes.
Add the soaked black mushrooms, bean sprouts and sauté for another minute.
Add the parboiled vegetables and salt and stir fry over a high flame for a few minutes.
Add the sauce mixture and bring to a boil, stirring continuously.
Serve immediately.

Tips

To use dried black mushrooms (shitake), you have to soak them in water for at least half an hour.
When soaked well, the mushrooms become soft. Discard the stalks and use the mushrooms as required.
They are available at few grocery stores and vegetables vendors.