Vegetarian Stew

Vegetarian Stew

　　　　A traditional folk dish from Hainan. Vegetarian food originally referred to plant-based dishes primarily made from three types of mushrooms, six types of fungi, melons, fruits, vegetables, and bean products, prepared by Taoist and Buddhist monks. Hence, it is also known as "temple cuisine" or "vegetarian dishes."

　　Hainan’s vegetarian dishes mainly originated among the folk in Haikou and Qiongshan in northern Hainan. Aside from religious events, a traditional custom is that on the first day of the Lunar New Year, every household must eat “vegetarian food.” Similarly, on the ninth day of the first lunar month, it is also common to “worship the gods” and eat vegetarian.

　　The most distinctive feature of vegetarian dishes is the exclusion of animal-based ingredients. Even certain plant-based ingredients such as garlic, celery, and pickled vegetables are prohibited. In recent years, due to the health benefits and unique flavors of vegetarian food, it has entered the dining market and gained widespread popularity among consumers.

　　Hong Kong and major cities across China all have restaurants specializing in vegetarian (plant-based) cuisine, which are very popular. Although there are no dedicated vegetarian restaurants in Hainan, “Vegetarian Stew” has become a trendy dish offered at many Chinese restaurants in Haikou. Its preparation method is based on the traditional folk recipe from Haikou, with slight modifications, hence it is called “Hainan Vegetarian Stew.” 　　

　　Ingredients:

　　10g cloud ear fungus, 10g fat choy (black moss), 15g dried beancurd sticks, 10g vermicelli, 10g daylily buds, 50g shiitake mushrooms, 80g black bean sprouts, 100g beetroot, 100g water spinach, 110g fresh leeks, 100g yellow bean curd, 50g peanuts, 400g water, 10g MSG, 40g light soy sauce, a small amount of dark soy sauce, 2g sesame oil, 500g peanut oil (100g used in cooking).

　　Preparation:

　　1. Soak, rinse, and clean the fat choy, dried beancurd sticks, vermicelli, daylily buds, shiitake mushrooms, and cloud ear fungus separately. Then blanch them in boiling water, drain, and stir-fry each in hot oil until well-seasoned and tender. Set aside.

　　2. Wash and chop the black bean sprouts, beetroot, water spinach, and leeks, then stir-fry them until half-cooked. Cut the yellow bean curd into strips, lightly fry in hot oil to color, then add seasonings to cook halfway.

　　3. Heat a clean wok, add peanut oil to coat the pan, then add all the vegetable ingredients. Pour in 400g of water and adjust with appropriate amounts of light soy sauce, MSG, and sesame oil. Simmer over low heat until fully cooked.

　　4. Arrange the cooked vegetarian stew in a clay pot, alternating the ingredients by color. Simmer over medium heat until hot, then serve. Serve with a small dish of fried peanuts on the side.

　　Features:

　　Neatly arranged in the pot, with distinct colors, the dish is smooth, crisp, fragrant, and appetizing. Regular consumption is beneficial for both physical and mental health.