Chinese Detox Stir Fry
A vibrant, nutrient-packed dish featuring colorful vegetables and protein-rich tofu, perfect for a healthy meal that aids in cleansing and detoxing the body.
Ingredients
Dried Ingredients
- 32 g dried lily flowers Soak before use
- 10 g wood ear mushrooms Soak before use
Noodles
- 1/2 bundle mung bean noodles (or rice vermicelli) Yields about 1 cup after soaking
Sauce Ingredients
- 2 tsp light soy sauce
- 2 tsp vegetarian oyster sauce (or regular oyster sauce)
- 2 tsp Shaoxing wine
- 1/4 tsp sugar
- 1 tsp sesame oil
- 1 tbsp peanut oil (or vegetable oil) For cooking
Fresh Ingredients
- 1/2 thumb ginger, julienned
- 1 (60 g) small carrot, julienned Yields 1/2 cup once sliced
- 3 (140 g) celery stalks, cut into 2” (5 cm) long 1/4” (6 mm) thick sticks Yields about 1 1/2 cups after cutting
- 1 cup deep-fried tofu puffs, halved
Instructions
Preparation
- Soak the dried lily flowers and wood ear mushrooms separately in boiling water for 15 minutes until soft.
- Trim tough ends from lily flowers and cut them in half if long. Drain and reserve 3/4 cup of soaking water.
- Cut the rehydrated wood ear mushrooms into small bite-sized pieces.
- Soak the mung bean noodles in boiling water for 3 to 5 minutes until al-dente. Drain and cut into 2” (5 cm) strands.
- Combine all sauce ingredients in a bowl and mix well. Set aside.
Cooking
- Heat oil in a large skillet or wok over medium-high heat. Add ginger and stir until fragrant.
- Toss in the lily flowers and wood ear mushrooms, cooking for 1 minute.
- Add carrot and celery, stirring for another minute.
- Add the mung bean noodles, fried tofu, and pour in the mixed sauce. Cook and stir until the sauce is absorbed and vegetables are tender.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry on medium heat adding water or broth to prevent sticking. You can customize with additional vegetables or proteins.