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Vegetarian Poon Choi

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Cook

Cuisine

Chinese

Vegetarian Poon Choi

Recipe Courtesy of Asian Food Network

An auspicious dish that is rooted in tradition, Poon Choi is a must have for any Chinese New Year family gathering. This year, my family has decided to be more sustainable and a little lighter on the stomach during the festivities, so I found joy in adding a modern twist to this classic dish by creating my Vegetarian Poon Choi. Filled with over 16 different mushrooms, vegetables and meat free proteins, this veggie delight makes for an equally delicious and filling yet healthy meal.

Difficulty:
Medium

Preparation: 30 min

Cook: 30 min

Clean up: 15 min

Steps:
4 steps
24 Ingredients

Difficulty:
Medium

Steps:
4 steps

24 Ingredients

Preparation:
30 min

Cook:
30 min

Clean up:
15 min

Cut the Chinese cabbage, carrots, broccoli into smaller pieces, slice the lotus root and wash the snow peas.
In a pot of boiling water, add in the Himalayan Sea Salt, and the vegetable oil. The salt gives the vegetable flavor and the oil helps preserve the colour of the vegetables after blanching.
Blanch the vegetables in the boiling water for 1 minute before straining and set aside. Blanch one vegetable at a time.

In your claypot or regular pot, add in vegetarian oyster sauce, soy sauce, salt, sugar, vegetable stock, black pepper, sesame oil and corn starch and mix well.
Bring the gravy up to a boil, then turn the fire off.
Pour half of the gravy into a bowl and add the goji berries. Set aside to pour over the vegetables later. This ensures there is gravy at the bottom of the Poon Choi pot, and gravy on top.

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*Important to use at least 8 different kinds of vegetables, mushrooms and vegetarian proteins:
3 dried/fresh monkey head or lion’s mane mushroom
8 slices of large white king oyster mushroom
8 g beach mushroom (white or brown Shimeji mushrooms)
3 large pieces of canned abalone mushroom
80 g chinese cabbage (napa cabbage)
8 pieces of dried bean curd sheets (fu chok)
1 tbsp Himalayan Pink Sea Salt (but you can use sea salt or regular salt)
| Substitute mushrooms for more tofu and types of hardy vegetables.

Chinese Style Scrambled Eggs with Tomato

| Traditionally Poon Choi is a simmering stew of 8 auspicious types of meats and vegetables.
Do use a combination of 3 to 5 types of fresh and dried mushrooms to create a varied flavour and texture.
In this recipe, I used a combination of 16 types of vegetables, mushrooms and protein to add maximum flavour.
When making Poon Choi it is important to have at least 8 different kinds of vegetables because the number “8” represents abundance and prosperity.
Cover and cook for 10 minutes and serve while hot.
DIY Spring Roll Starter Board (with Aromatic Crispy Duck and Tiger Prawns)
*Important to use at least 8 different kinds of vegetables, mushrooms and vegetarian proteins:
3 dried/fresh monkey head or lion’s mane mushroom
8 slices of large white king oyster mushroom
8 g beach mushroom (white or brown Shimeji mushrooms)
3 large pieces of canned abalone mushroom
80 g chinese cabbage (napa cabbage)
8 pieces of dried bean curd sheets (fu chok)
1 tbsp Himalayan Pink Sea Salt (but you can use sea salt or regular salt)
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© 2020 Discovery Networks International. All rights reserved

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