Chinese Detox Stir Fry
A colorful Chinese style detox stir fry that features crisp celery, flavorful fried tofu, crunchy mushrooms and tender glass noodles stir fried together with a savory sauce. It is a satisfying vegetarian dish that is super nutritious and filling. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace the light soy sauce, and use dry sherry instead of Shaoxing wine. Make sure to use a gluten-free oyster sauce (It may not be vegetarian).
Servings: 2 to 3 servings
Ingredients
Soaking
- 32 g (about 2/3 cup) dried lily flowers
- 10 g (about 1/4 cup) wood ear mushrooms
- 1/2 bundle mung bean noodles (or rice vermicelli), yields about a cup after soaking
Sauce
- 2 teaspoons light soy sauce
- 2 teaspoons vegetarian oyster sauce (or regular oyster sauce)
- 2 teaspoons Shaoxing wine
- 1/4 teaspoon sugar
- 1 teaspoon sesame oil
Stir fry
- 1 tablespoon peanut oil (or vegetable oil)
- 1/2 thumb ginger , julienned
- 1 (60 g) small carrot , julienned (yield 1/2 cup once sliced)
- 3 (140 g) celery stalks , cut into 2” (5 cm) long 1/4” (6 mm) thick sticks (yields about 1 1/2 cups after cutting)
- 1 cup (40 g) deep fried tofu puffs , halved (Footnote 1)
Instructions
Soak the dried ingredients
- Prepare the dried lily flowers and wood ear mushrooms: Place each ingredient in a separate medium-sized bowl and pour boiling water on top to cover by at least 1” (2.5 cm). Press the ingredients down to submerge into the water. Rehydrate for 15 minutes, until they turn soft throughout.
- After the lily flowers turn soft, remove the tough ends if needed (*Footnote 2). If the lily flowers are very long, cut them in half lengthwise. Drain and set aside. Measure out 3/4 cup of the soaking water for later use.
- For the wood ear mushrooms, once rehydrated, cut into small bite-sized pieces.
- Place the vermicelli noodles in a medium-sized bowl and add boiling water to cover. Let sit for 3 to 5 minutes (or according to the package instructions), until the noodles turn al-dente. Drain and use a pair of kitchen shears to cut the noodles into 2” (5 cm) strands.
Mix the sauce
- Combine the sauce ingredients in a medium-sized bowl, stir to mix well and set aside.
To cook the stir fry
- Heat the oil in a large skillet or a wok over medium-high heat. When oil turns hot but not smoking hot, add ginger. Stir a few times until fragrant.
- Add the lily flowers and wood ear mushrooms. Stir and cook for 1 minute.
- Add the carrot and celery. Stir and cook for 1 minute.
- Add the bean thread noodles, fried tofu and pour in the sauce. Cook and stir until the sauce is mostly absorbed and the vegetables just turn tender. Transfer everything to a plate and hot as a main or side dish.
Notes
- You can also use scrambled eggs (2 eggs) to replace the fried tofu and the result is also very delightful.
- Feel the stem end of each lily flower with your fingers. Sometimes the flowers are picked with a small stem section attached to the flower and it can be quite tough to chew on. You should cut off any tough bits with a knife.
Nutrition
Serving: 1serving, Calories: 207kcal, Carbohydrates: 27.6g, Protein: 3.2g, Fat: 10.2g, Saturated Fat: 1.7g, Sodium: 450mg, Potassium: 376mg, Fiber: 2.6g, Sugar: 16.2g, Calcium: 84mg, Iron: 1mg