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Vegetables in Fermented Sauce

Vegetables, also Vegetarian Foods

Vegetables in Fermented Sauce
3 Tablespoons dark soy sauce
3 Tablespoons Chinese rice wine
1 teaspoon granulated sugar
1 Tablespoon cornstarch
1 cup vegetable broth
1 cup canned oyster mushrooms, blanched for two minutes, drained, rinsed in cold water, stem ends trimmed off, and each one cut in half
1 cup canned sliced water chestnuts, blanched
3 Tablespoons vegetable oil
5 large garlic cloves, peeled and slivered
5 slices fresh ginger, slivered
3 Tablespoons fermented black beans, rinsed, then lightly mashed or chopped
1 square red fermented doufu
1 chili pepper, seeded and slivered
1 cup snow peas, strings removed and thinly angle-sliced
½ to 1 cup dry-roasted cashews

1. Mix soy sauce, rice wine, sugar, cornstarch, broth, and half a cup of water and set this aside.
2. Mix mushrooms and water chestnuts and set them aside, too.
3. Heat a wok or fry pan, add the oil and stirfry the garlic and ginger for one minute before adding the mushroom mixture. Stir-fry this for two minutes, then set it aside.
4. Add both the garlic and ginger, then, add both fermented beans and the mushroom mixture and stir-fry for three minutes. Then add the diced chili pepper pieces and stir-fry for one minute.
5. Now add the snow peas and stir them for two minutes before adding the sauce mixture. Stir this well, then add the cashews and stir them well, too. Transfer everything to a pre-heated bowl, and serve.

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