8 Treasures Food

CHINESE SPICY EIGHT TREASURES STIR FRY

Steps:

• Stir fry the spiced bean curd with a teaspoon of oil over medium heat for 2 minutes. Take it out of wok and set aside. Stir fry the carrot with a teaspoon of oil using medium heat for about two minutes...until softens slightly. Take it out of wok and set aside. Repeat the process another two times with the edamame and the cubed pork and set both aside.
• Then add a tablespoon of oil to the pan and stir-fry the garlic over medium heat for about a minute. Add the shrimp and stir to combine. Add the peanuts and stir for another 3-5 minutes, until they start to smell fragrant. Then add the green pepper and mix well. Now add all the pre-cooked ingredients: the bean curd, carrot, edamame and pork. Continue to stir and cook for another few minutes so that everything comes together. Add cooking wine, spicy bean paste, sugar, sesame oil, and the black bean chili sauce. Stir everything together and keep stirring until most of the liquid has evaporated and all the ingredients are well-coated in sauce. Plate and serve!

EIGHT TREASURES

Steps:

• Soak the dried mushrooms to soften. Save the strained soaking liquid for the seasoning step.
• Press the bean curd aka tofu. To do this. Wrap in cheese cloth or paper towels. Place on slant board and put a large heavy plate on top.
• Make sure you wash and dice the following: string beans, carrot, water chestnuts and red chili.
• Dice the Gluten and the tofu.
• Peel the garlic and shallot and chop finely.
• Mix together the seasoning in a bowl. Use water if you do not choose to use the mushroom soaking liquid aka mushroom water. It should be a scant 1/4 cup. That means it should not be on the 1/4 line.
• Boil the peanuts in boiling water for about 2 minutes. Cool. Peel and set aside.
• Heat the wok, add enough oil for deep-frying. When oil is hot, Add the peanuts and deep-fry on high heat until they are golden brown. Remove and set aside.
• Repeat with the gluten ball.
• Parboil the carrots and string beans for 1 minute. Drain.
• Wipe wok. Then heat adding fresh oil. When oil is hot add the garlic, shallot and hot bean paste. Then add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the mirim and seasoning.
• Turn off the heat, mix in the peanuts, and serve.
• The original recipe called for 3 pieces of spicy tofu. The author did not define a piece. I took this to be a standard serving.

8 TREASURE RICE PUDDING

Steps:

• Combine first 5 ingredients; arrange half of fruit mixture in an 8-inch glass bowl coated with cooking spray. Sprinkle salt over rice, and toss to combine. Spread half of rice over fruit mixture, pressing firmly with a spatula to pack. Spread almond butter over rice; drizzle with 2 tablespoons syrup. Top with remaining fruit mixture. Spread remaining rice over fruit mixture, pressing firmly with a spatula to pack. Drizzle with remaining 2 tablespoons syrup.
• Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place the bowl on top of inverted steamer. Cover and cook 5 minutes or until thoroughly heated. Wearing oven mitts, carefully remove bowl from wok. Place a plate upside down on top of bowl; invert pudding onto plate. Sprinkle with almonds.