Yun Er Bai Guo Cao Sheng Gua

Yun Er Bai Guo Cao Sheng Gua Recipe - Vegetarian Food from Hong Kong

Region / culture: Hong Kong | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Yun Er Bai Guo Cao Sheng Gua is a traditional Chinese dish that combines angled luffa, black fungus, bean curd puff, and ginkgo nut in a flavorful sauce. This dish is not only delicious but also packed with nutrients.

History

Yun Er Bai Guo Cao Sheng Gua has been a popular dish in Chinese cuisine for centuries. It is known for its unique combination of ingredients and savory flavors. This dish is often served during special occasions and family gatherings.

Ingredients

Main Ingredients

300 g of angled luffa
100 g of dry black fungus
80 g of bean curd puff
100 g of fresh ginkgo nut
2 slices of ginger
8 small slices of carrot

Seasoning

0.5 tbsp of salt
0.33 tbsp of sugar
1 tbsp of oyster sauce
200 ml of chicken stock (for vegetarian, use water)
A dash of pepper and sesame oil

Thickening

1 tbsp of corn flour
2 tbsp of water

How to prepare

Remove the shell, membrane, and core of the ginkgo nut. Boil it in hot water for 5 minutes.
Soak the dry black fungus and tear it into small slices. Boil it in hot water for 5 minutes.
Cut the beancurd puff into 0.25-inch pieces and soak them in hot water for 2 minutes.
Peel and wash the angled luffa, then cut it into small triangle pieces.
Heat a wok with 2 tbsp of oil and stir fry the angled luffa until soft. Dish it up.
Heat the wok again with 1 tbsp of oil and add ginger until the oil is boiled.
Pour in the black fungus, ginkgo nut, and bean curd puff. Stir fry for a while.
Add seasoning and cook for 5 minutes, while continuously stirring.
Add the angled luffa and carrot, and stir fry until well mixed.
Pour in the thickening while the sauce is almost dry. Stir fry for a while and dish it up.

Variations

Add shrimp or chicken for extra protein.
Use different vegetables like bell peppers or snow peas for variety.

Cooking Tips & Tricks

Make sure to remove the shell, membrane, and core of the ginkgo nut before cooking.

- Soak the dry black fungus before tearing it into small slices.

- Stir fry the angled luffa until soft before adding it back to the wok with the other ingredients.

- Be careful not to overcook the vegetables to maintain their crisp texture.

Serving Suggestions

Serve Yun Er Bai Guo Cao Sheng Gua hot with steamed rice for a complete meal.

Cooking Techniques

Stir frying, boiling, and thickening are the main cooking techniques used in this recipe.

Ingredient Substitutions

You can substitute the angled luffa with zucchini or cucumber 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 the dish with chopped green onions or cilantro for a pop of color.

Pairing Recommendations

Pair Yun Er Bai Guo Cao Sheng Gua with a light soup or stir-fried greens for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals like potassium and iron.

Alergens

This recipe contains soy (from the bean curd puff) and tree nuts (from the ginkgo nut).

Summary

Yun Er Bai Guo Cao Sheng Gua is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Yun Er Bai Guo Cao Sheng Gua is a delicious and nutritious Chinese dish that is easy to make at home. With a combination of fresh vegetables and flavorful sauce, this dish is sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. Yun Er Bai Guo Cao Sheng Gua - a mouthful to say, but a delight to taste. It was a dish unlike any other I had come across in all my years of cooking. The combination of tender cloud ear fungus, fragrant white mushrooms, and crisp snow peas, all tossed in a savory sauce, was simply divine.

I first learned of this recipe from a dear friend of mine, Mrs. Li. She was a master in the kitchen, with a wealth of knowledge and experience when it came to Chinese cuisine. Mrs. Li had traveled extensively throughout China, picking up recipes and techniques from various regions along the way. When she shared the recipe for Yun Er Bai Guo Cao Sheng Gua with me, I knew I had stumbled upon a gem.

The ingredients for this dish were simple yet unique. Cloud ear fungus, also known as black fungus, was a key component. It had a delicate texture and mild flavor that paired perfectly with the earthy taste of white mushrooms. Snow peas added a pop of color and crunch, while the sauce brought everything together with its perfect balance of sweet, salty, and umami flavors.

To make Yun Er Bai Guo Cao Sheng Gua, one must first soak the cloud ear fungus in hot water until it becomes soft and pliable. Then, it is sliced thinly and combined with sliced white mushrooms and blanched snow peas. The sauce is made by mixing together soy sauce, oyster sauce, sesame oil, sugar, and a touch of cornstarch to thicken it.

Once the sauce is ready, it is poured over the vegetables and gently tossed to coat. The dish is then heated through until everything is warmed and the flavors have melded together beautifully. The final touch is a sprinkle of toasted sesame seeds on top, adding a nutty crunch to each bite.

The first time I made Yun Er Bai Guo Cao Sheng Gua, I was amazed by how well the flavors worked together. The earthiness of the mushrooms and fungus was balanced by the freshness of the snow peas, while the sauce tied everything together with its rich and savory notes. It was a dish that was both comforting and exciting, familiar yet exotic.

Over the years, I have made Yun Er Bai Guo Cao Sheng Gua countless times for family gatherings, dinner parties, and just for myself when I wanted a taste of something special. Each time, it never fails to impress and delight those who try it. The recipe has become a staple in my repertoire, a dish that I turn to when I want to showcase the beauty of Chinese cuisine.

I am grateful to Mrs. Li for sharing this recipe with me and for opening my eyes to the wonders of cloud ear fungus and white mushrooms. It is through her generosity and expertise that I have been able to master the art of making Yun Er Bai Guo Cao Sheng Gua. And for that, I am forever thankful.

So, the next time you are looking for a dish that is both delicious and unique, I encourage you to give Yun Er Bai Guo Cao Sheng Gua a try. I promise you won't be disappointed. Enjoy!