{"id":37144,"date":"2024-01-12T09:16:40","date_gmt":"2024-01-12T14:16:40","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=37144"},"modified":"2024-10-17T12:15:54","modified_gmt":"2024-10-17T16:15:54","slug":"chinese-detox-stir-fry","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/chinese-detox-stir-fry\/","title":{"rendered":"Chinese Detox Stir Fry"},"content":{"rendered":"\n

A colorful Chinese style detox stir fry that features crisp celery, flavorful fried tofu, crunchy mushrooms and tender glass noodles stir fried together with a savory sauce. It is a satisfying vegetarian dish that is super nutritious and filling. {Vegan, Gluten-Free Adaptable}<\/p>\n\n\n\n

\"Chinese<\/figure>\n\n\n\n

This Chinese detox stir fry was a dish I learned from my confinement nanny during my 60-day postpartum period. She cooks great Cantonese food and took care of me while I was recovering. And this was one of the dishes I enjoyed a lot and would love to share with you.<\/p>\n\n\n\n

I was in pretty bad shape the month after giving birth (more stories will come later). With no family and friends around, our nanny was a godsend. One thing that I found my confinement nanny was really good at, was that she could whip up a few colorful dishes no matter what I had in the fridge. And this Chinese detox stir fry is a great example of how you can make a dish that is full of texture and flavor if you keep a few pantry ingredients at home.<\/p>\n\n\n\n

\"Vegetable<\/figure>\n\n\n\n

Chinese detox stir fry ingredients<\/h2>\n\n\n\n

Dried lily flower<\/h3>\n\n\n\n

Dried lily flower, or Huang Hua Cai (\u9ec4\u82b1\u83dc), are dried unopened flowers of the daylily plant. They have an earthy, woody and smoky aroma. Once rehydrated, they become tender and have a slightly crunchy texture. It\u2019s a key ingredient for making hot and sour soup<\/a>, and we like to use them in stew, sauce, soup and stir fry to add umami and texture.<\/p>\n\n\n\n

You can usually find them in Chinese grocery stores, but these days you can also find them on Amazon<\/a>. <\/p>\n\n\n\n

\"Rehydrated<\/figure>\n\n\n\n

Dried wood ear mushrooms<\/h3>\n\n\n\n

Dried wood ear mushrooms, or Mu Er (\u6728\u8033) is a type of fungus that\u2019s commonly used in Chinese cooking. It has a crunchy texture once rehydrated and a very mild taste. It\u2019s often used to add texture to a dish because it doesn\u2019t have much in the way of flavor.<\/p>\n\n\n\n

\"Rehydrated<\/figure>\n\n\n\n

Tofu puffs (deep fried tofu)<\/h3>\n\n\n\n

Tofu puffs (\u8c46\u6ce1, or deep fried tofu)<\/a> are fried tofu pieces that have a spongy texture and golden surface. In Chinese Buddist cooking, fried tofu is usually used as a meat alternative to make a dish vegetarian. Because of its porous texture, it will absorb tons of flavor from the sauce or broth it\u2019s cooked in. It works like magic with veggies, both in stir fried dishes and in stews. <\/p>\n\n\n\n

You can usually find tofu puffs at Asian markets. They are either in the refrigerated section near the other tofu products or in the freezer. You can store them in the fridge for a week or two, but they\u2019ll stay good for months in the freezer.  <\/p>\n\n\n\n

\"Packaged<\/figure>\n\n\n\n

Mise en place<\/h3>\n\n\n\n

When you\u2019re ready to cook, your table should have:<\/p>\n\n\n\n