Chinese believe eight is a lucky number.
3 pieces spicy pressed bean curd
4 dried mushrooms
50 grams (3 1/2 tablespoons) carrot
75 grams (5 1/4 tablespoons) wheat gluten (a
meat substitute available in Asian markets)
50 grams (3 1/2 tablespoons) water chestnuts
(fresh if possible)
75 grams (5 1/4 tablespoons) string beans
1 red chili
1/4 cup peanuts, or as desired
1 garlic clove
1 1/2 tablespoons hot bean paste
1/4 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
pepper - a few shakes
50 ml (just under 1/4 cup) water
Soak the dried mushrooms until they have
softened. If desired, save the soaking liquid to
use in place of water in the seasoning.
Wash and dice the string beans, gluten ball and
spicy pressed bean curd.
Wash and dice the carrot, water chestnuts and
Peel the garlic and shallot and chop finely.
Mix together the seasoning ingredients in a
Boil the peanuts in boiling water for about 2
minutes. Cool. Peel the skin and set aside.
Heat the wok and add oil for deep-frying. When
oil is ready, deep-fry the peanuts on high heat
until they are golden brown. Remove and set
aside. Repeat with the gluten ball.
Parboil the carrots and string beans for 1
Heat wok and add oil. When oil is ready, add
the garlic, shallot and hot bean paste. Add all
the other ingredients except for the peanuts.
Stir-fry until they are cooked, then add the
Turn off the heat, mix in the peanuts, and
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