Ingredients:
2 cups water
2 to 3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
2 tablespoons MAGGI Seasoning Sauce
2 teaspoons sesame oil
3 1/2 ounces dried shiitake mushrooms
2 ounces dried black fungus
1 bean curd sheet
2 ounces Chinese seaweed
4 teaspoons vegetable oil, divided
10 ounces gluten, cut into 1/4 x 1-inch sticks
1 pound cabbage, cut into 2-inch squares
4 cubes jarred preserved bean curd
10 ounces fried tofu cubes
3 green onions, cut into 2-inch pieces
3 1/2 ounces blanched or dry roasted peanuts
Directions:
COMBINE water, cooking soy sauce, seasoning sauce and sesame oil in medium bowl.
SOAK mushrooms, fungus and bean curd sheet in warm water in large bowl until rehydrated. Soak seaweed in separate bowl. Drain. Remove mushroom stems; cut mushrooms in half or quarters. Coarsely chop fungus. Cut bean curd sheet into 1-inch pieces.
HEAT 2 teaspoons vegetable oil in wok or large skillet over high heat. Add gluten; cook, stirring occasionally, for 5 minutes or until browned. Remove from wok.
HEAT remaining 2 teaspoons vegetable oil in wok over high heat. Add cabbage, mushrooms, fungus, soaked bean curd, seaweed and preserved bean curd cubes; cook, stirring occasionally, for 5 minutes or until cabbage is tender. Add fried gluten, fried tofu, green onions, peanuts and soy sauce mixture. Reduce heat to medium-high; cover. Cook, stirring occasionally, for 10 minutes.
Estimated Times:
Prep Time:
30 minutes
Cooking Time:
25 minutes
Cooling Time: 0 minutes
Servings: 8
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