Ingredients Edit

Seasoning Edit

Directions Edit

  1. Soak the dried mushrooms until they have softened.
  2. If desired, save the soaking liquid to use in place of water in the seasoning.
  3. Wash and dice the string beans, gluten ball and spicy pressed bean curd.
  4. Wash and dice the carrot, water chestnuts and red chile.
  5. Peel the garlic and shallot and chop finely.
  6. Mix together the seasoning ingredients in a bowl.
  7. Boil the peanuts in boiling water for about 2 minutes.
  8. Cool.
  9. Peel the skin and set aside.
  10. Heat the wok and add oil for deep-frying.
  11. When oil is ready, deep-fry the peanuts on high heat until they are golden brown.
  12. Remove and set aside.
  13. Repeat with the gluten ball.
  14. Parboil the carrots and string beans for 1 minute.
  15. Drain.
  16. Heat wok and add oil.
  17. When oil is ready, add the garlic, shallot and hot bean paste.
  18. Add all the other ingredients except for the peanuts.
  19. Stir-fry until they are cooked, then add the rice wine and seasoning.
  20. Turn off the heat, mix in the peanuts, and serve.

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