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Vegetarian Casserole
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3 ounces bean thread vermicelli 1/2 ounce dried black fungus (wood ears) 1/2 ounce dried golden needles
8 dried black mushrooms 1/2 piece dried tofu (bean curd) stick 1/2 pound fried tofu (bean curd) cubes
2 tablespoons vegetable oil
1 medium carrot, peeled and sliced 1/2 cup sliced bamboo shoots 1/2 cup straw mushrooms, halved 1/4 cup champignons
4 whole scallions, trimmed and cut into 1 inch pieces
21/2 cups Napa cabbage, coarsely chopped
Broth :
2 quarts hot water
3 tablespoons tamari or light soy sauce
1 teaspoon salt
white pepper
Method :
Soak the vermicelli in warm water to soften. In separate dishes, soak the fungus, golden needles, black mushrooms and tofu stick in warm water for 25 minutes. Cut the fried tofu cubes in half.
Heat the oil in a wok or skillet over medium-high heat. Fry the tofu cubes for 11/2 minutes and remove from the wok. Stir-fry the vegetables for 2 minutes and transfer to a casserole or heavy pan along with the tofu cubes.
Drain the vermicelli and cut into 4 inch lengths. Drain the fungus and chop fine. Drain the golden needles. Drain the mushrooms, squeeze out excess water, remove the stems, and cut the caps in half. Drain the tofu stick and cut into small pieces. Add these ingredients to the casserole or pot.
Combine the broth ingredients and add to the casserole pot. Bring to a boil and reduce the heat to low. Simmer for 30 minutes and check the seasonings. Serve in the pot.
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