Chinese New Year Vegetarian Meal
Many Chinese, especially the Buddhists, choose to consume only vegetarian food on the first day of
the Lunar New Year. It is usually cooked in large amonut, early in the morning or before the dawn of
the first day, and to be eaten throughout the day.
- 100g glass noodle, soaked for 30 minutes and strained
- 40g Fa Cai, soaked for 30 minutes and strained
- 30g mu er (dried black fungus), soaked in hot water for 30 minutes and strained
- 10 Chinese mushrooms, soaked for 30 minutes and strained
- Half a Chinese cabbage, cut into short strips
- 4-5 dried beancurd skins/sticks/sheets, cut into bite size
- 10 sponged tofu/puffed tofu, halved
- 4 tablespoons nan ru (fermented red beancurd)
- 1/2 teaspoon sea salt
- 1 teaspoon brown sugar
- 1 tablespoon soya sauce
- 2 teaspoon sesame oil
- Heat up sesame oil in a large wok. Stir in the fermented red beancurd,
mushrooms and dried black fungus, and fry till they are softened.
- Add in the dried beancurd sticks and sponged tofu, and some water, keep stirring
till the beancurd sticks are soft.
- Stir in the Chinese cabbage and fa cai, keep stir-frying for another 5 minutes.
- Add in the glass noodle, soya sauce, salt and sugar; mix it well with the other ingredients,
cover the wok and let it simmer on low for about 5-10 minutes.
- Served about 1-2 people as main meal.
- Fa Cai may not be widely available in many countries at all times, you can try to
find it in Chinese herbal shops or Chinese dried food specialty shops.
- You can add in some small tofu cubes but make sure they are the firm type.
- If the sauce becomes too thick, add a little more water and stir for a few minutes.
- If you are not used to the taste of fermented red beancurd, try using some vegetarian oyster sauce.
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