Recipes

Eight-Treasure Stir-Fry

Name: Eight-Treasure Stir-Fry
Total time: 30 min
Ingredients: 1/2 cup plus 1 tablespoon boiling water; 1 teaspoon loose tea, preferably Longjing; 1/3 cup dried wood ear mushrooms (1/4 ounce); 3 tablespoons vegetable oil; 8 shiitake mushrooms, stems discarded, caps thinly sliced; 1 long, thin green chile, split lengthwise, seeded and thinly sliced crosswise; Salt and freshly ground pepper; 4 scallions, thinly sliced crosswise; 1 small Granny Smith apple—peeled, cored and sliced 1/8 inch thick; One 14-ounce can whole straw mushrooms, drained and rinsed; 8 ounces firm tofu, sliced 1/3 inch thick and cut into 1-inch strips; 1 cup mung bean sprouts (3 ounces)

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In China, ba (eight) is a lucky number because it sounds like the word fa, which means "to become wealthy." For this eight-ingredient dish, Han Feng stir-fries three types of mushrooms with scallions, green chile, bean sprouts, tofu and apple, then seasons the dish with softened tea leaves. More Healthy Asian Recipes

By Han Feng

Updated on November 9, 2015

Total Time:

30 mins

Yield:

8 (as part of a multicourse meal)

Ingredients

1/2 cup plus 1 tablespoon boiling water
1 teaspoon loose tea, preferably Longjing
1/3 cup dried wood ear mushrooms (1/4 ounce)
3 tablespoons vegetable oil
8 shiitake mushrooms, stems discarded, caps thinly sliced
1 long, thin green chile, split lengthwise, seeded and thinly sliced crosswise
Salt and freshly ground pepper
4 scallions, thinly sliced crosswise
1 small Granny Smith apple—peeled, cored and sliced 1/8 inch thick
One 14-ounce can whole straw mushrooms, drained and rinsed
8 ounces firm tofu, sliced 1/3 inch thick and cut into 1-inch strips
1 cup mung bean sprouts (3 ounces)

Directions

In a cup, pour the 1 tablespoon of boiling water over the tea; let steep for 5 minutes. Strain the tea, reserving the leaves.
In a small, heatproof bowl, soak the wood ears in the remaining 1/2 cup of boiling water until softened, about 5 minutes. Drain well. Cut off any hard bits; slice the wood ears into thin strips.
Set a wok or large skillet over high heat for 3 minutes. Add the oil and when it begins to smoke, add the shiitake mushrooms and chile and season with salt and pepper. Stir-fry until the chile is browned, about 2 minutes. Add the scallions and apple and stir-fry until the apple is almost tender, about 2 minutes. Add the wood ears and straw mushrooms and stir-fry until sizzling, about 2 minutes. Add the tofu and the tea leaves and stir gently until sizzling, about 2 minutes longer. Season with salt and pepper and remove from the heat. Fold in the bean sprouts. Mound the vegetables on small plates and serve.