Mock Fish Buddhist
Mock Fish Buddhist Recipe - A Delicious Vegan Dish from China
Vegan dietIntroduction
Mock Fish Buddhist is a delicious and flavorful vegetarian dish that is perfect for those looking for a meatless alternative. This dish is made with a combination of potatoes, snow pea pods, wood ears, and a savory sauce that is sure to satisfy your taste buds.
History
Mock Fish Buddhist is a traditional Chinese dish that has been enjoyed for centuries. It is believed to have originated in Buddhist monasteries as a way to provide a meatless alternative to traditional fish dishes. The dish has since become popular in Chinese cuisine and is enjoyed by many around the world.
Ingredients
How to prepare
- Soak the wood ears to soften them, remove the tough ends, and cut them into slivers.
- Sprinkle the potatoes with flour and deep-fry them until they turn golden.
- Drain the potatoes and set them aside.
- Pour off all but 2 tbsp of the oil, then reheat the pan and add the onion.
- Stir-fry the onion for 10 seconds, then add the snow peas and wood ears.
- Continue stir-frying for another 10 seconds, then add salt, sugar, and water.
- Bring the mixture to a rapid boil, stirring constantly, and cook until the peas are just tender-crisp.
- Add the reserved fried potato slices, heat through, and serve.
Variations
- Add tofu or tempeh for extra protein.
- Use different vegetables such as bell peppers, broccoli, or carrots.
- Add soy sauce or oyster sauce for a different flavor profile.
Cooking Tips & Tricks
Make sure to soak the wood ears in water to soften them before using in the dish.
- Deep-fry the potatoes until they are golden and crispy for the best texture.
- Stir-fry the vegetables quickly to retain their crispness and vibrant colors.
- Adjust the seasoning to your taste preferences by adding more salt or sugar as needed.
Serving Suggestions
Mock Fish Buddhist can be served as a main dish with steamed rice or noodles on the side. It can also be enjoyed as a side dish with other Chinese dishes.
Cooking Techniques
Deep-frying
- Stir-frying
Ingredient Substitutions
Use cornstarch instead of flour for a gluten-free option.
- Substitute shiitake mushrooms for wood ears if unavailable.
Make Ahead Tips
You can prepare the ingredients ahead of time and store them in the refrigerator until ready to cook.
Presentation Ideas
Garnish with chopped green onions or sesame seeds for a pop of color. - Serve in a decorative bowl or plate for an elegant presentation.
Pairing Recommendations
Serve with a side of steamed jasmine rice or noodles.
- Pair with a light and refreshing cucumber salad.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan or microwave until heated through before serving.
Nutrition Information
Calories per serving
200
Carbohydrates
- Total Carbohydrates: 28g
- Dietary Fiber: 4g
- Sugars: 4g
Fats
- Total Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
Proteins
- Protein: 3g
Vitamins and minerals
Vitamin A: 10% DV
- Vitamin C: 60% DV
- Iron: 6% DV
- Calcium: 4% DV
Alergens
Contains peanuts
Summary
Mock Fish Buddhist is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great source of carbohydrates and fiber, making it a filling and satisfying meal.
Summary
Mock Fish Buddhist is a flavorful and satisfying vegetarian dish that is perfect for those looking for a meatless alternative. With a combination of crispy potatoes, tender snow pea pods, and savory sauce, this dish is sure to become a favorite in your household. Enjoy this delicious and nutritious meal with your family and friends!
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Mock Fish Buddhist. It was a warm summer day, and I was visiting my dear friend Mei Ling in her small village in China. Mei Ling was known for her incredible cooking skills, and I had always admired her ability to create delicious dishes from the simplest of ingredients.
On that particular day, Mei Ling invited me to join her in the kitchen as she prepared a special meal for a Buddhist ceremony. As we worked together, she explained that Buddhists often eat vegetarian meals, and that this dish was a way to mimic the taste and texture of fish using only plant-based ingredients.
Mei Ling began by soaking dried black mushrooms in hot water until they were soft and pliable. She then carefully shredded the mushrooms into thin strips, which would serve as the "fish" in the dish. Next, she mixed together a combination of soy sauce, sesame oil, and sugar to create a flavorful marinade for the mushrooms.
As the mushrooms marinated, Mei Ling prepared a mixture of finely chopped water chestnuts, bamboo shoots, and scallions. She explained that these ingredients would add crunch and texture to the dish, mimicking the sensation of biting into fish.
Once everything was ready, Mei Ling coated the mushroom strips in a mixture of cornstarch and flour before deep-frying them until they were golden and crispy. The aroma that filled the kitchen was absolutely intoxicating, and I couldn't wait to taste the finished dish.
Finally, Mei Ling assembled the Mock Fish Buddhist by layering the fried mushrooms on a bed of steamed white rice and topping them with the chopped vegetables. She drizzled a savory sauce made from soy sauce, vinegar, and garlic over the top and garnished the dish with fresh cilantro and sesame seeds.
As we sat down to eat, I marveled at how Mei Ling had transformed simple ingredients into a dish that tasted so much like fish. The mushrooms were tender and meaty, with a delicate umami flavor that was perfectly complemented by the crunchy vegetables and tangy sauce. It was a truly unforgettable meal, and I knew that I had to learn how to make Mock Fish Buddhist for myself.
Over the years, I have made this dish countless times, adapting Mei Ling's original recipe to suit my own tastes and preferences. I have added additional spices and herbs, experimented with different types of mushrooms, and even tried using different grains as a base for the "fish."
Each time I make Mock Fish Buddhist, I am reminded of that day in Mei Ling's kitchen and the sense of wonder and inspiration that I felt as I watched her work her culinary magic. Cooking is truly a form of art, and I am grateful to have learned this recipe from such a talented and generous friend.
Now, whenever I prepare Mock Fish Buddhist for my family or friends, I share the story of how I first learned to make it and pass on the tradition of delicious vegetarian cooking. I am always amazed at how a simple dish can hold so much meaning and history, and I hope that future generations will continue to enjoy this recipe for years to come.
Categories
| Chinese Recipes | Pea Recipes | Potato Recipes | Snow Pea Recipes | Vegan Recipes | Wood Ear Mushroom Recipes |