flipDelight of the Eighteen Immortals — Vegetables for Fasting Days
Delight of the Eighteen Immortals — Vegetables for Fasting Days
Why this dish? Ci'an, known for her Buddhist piety, strictly abstained from meat on religious fasting days and enjoyed the many vegetarian dishes prepared by the imperial kitchen. This stir-fry of vegetables and mushrooms embodies the meatless table of devotion days.
A harmonious mix of fragrant mushrooms, sprouts, tofu, and lotus seeds, bound with a light soy sauce. Rich in deep flavors without any flesh: the fasting table in all its generosity.
On fasting days, I do not allow a single flesh into my bowl — it is my vow, and the Buddha knows it. Yet do not think the meatless table is poor: see these mushrooms that are first soaked then stir-fried, this golden tofu, these lotus seeds white as pearls. The whole is bound with a dash of bean sauce, and then one tastes that moderation itself can be a feast. Eat without fear, my child; this dish nourishes the body without weighing on the conscience.
- •Dried fragrant mushrooms (香菇) — a handful, soaked (deep umami)
- •Wood ear mushrooms (木耳) — a handful (crunchy texture)
- •Firm tofu — one block (lean protein)
- •Lotus seeds — one cup (tender sweetness)
- •Bamboo shoots — a few (crunch)
- •Soy bean sauce (醬油) — a dash (fermented seasoning)
- •Sesame oil — a few drops (fragrance)
Delight of the Eighteen Immortals — Vegetables for Fasting Days
A harmonious mix of fragrant mushrooms, sprouts, tofu, and lotus seeds, bound with a light soy sauce. Rich in deep flavors without any flesh: the fasting table in all its generosity.
Why this dish? Ci'an, known for her Buddhist piety, strictly abstained from meat on religious fasting days and enjoyed the many vegetarian dishes prepared by the imperial kitchen. This stir-fry of vegetables and mushrooms embodies the meatless table of devotion days.
On fasting days, I do not allow a single flesh into my bowl — it is my vow, and the Buddha knows it. Yet do not think the meatless table is poor: see these mushrooms that are first soaked then stir-fried, this golden tofu, these lotus seeds white as pearls. The whole is bound with a dash of bean sauce, and then one tastes that moderation itself can be a feast. Eat without fear, my child; this dish nourishes the body without weighing on the conscience.
Ingredients (period version)
- Dried fragrant mushrooms (香菇) — a handful, soaked (deep umami)
- Wood ear mushrooms (木耳) — a handful (crunchy texture)
- Firm tofu — one block (lean protein)
- Lotus seeds — one cup (tender sweetness)
- Bamboo shoots — a few (crunch)
- Soy bean sauce (醬油) — a dash (fermented seasoning)
- Sesame oil — a few drops (fragrance)
Ingredients
- Dried shiitake mushrooms — 6, rehydrated (umami)
- Black fungus (wood ears) — 15 g dried (texture)
- Firm tofu — 200 g (protein)
- Lotus seeds (fresh or canned) — 80 g (sweetness)
- Bamboo shoots, sliced — 100 g (crunch)
- Light soy sauce — 1.5 tbsp (seasoning)
- Sesame oil — 1 tsp (final fragrance)
- Fresh ginger — 1 slice (aromatic)
- Cornstarch… no: pea or arrowroot starch — 1 tsp, dissolved (to thicken the sauce)
Method
- Rehydrate shiitake and black fungus for 30 minutes; reserve the filtered soaking water.
- Cut tofu into cubes and gently brown in oil, then set aside.
- Stir-fry ginger, mushrooms, bamboo shoots, and lotus seeds in a hot wok.
- Add a little soaking water and soy sauce, simmer for 5 minutes.
- Return the tofu, thicken with dissolved starch until the sauce coats.
- Off the heat, drizzle with sesame oil and serve hot.
How it was made : Court vegetarian dishes (素菜) were so elaborate that cooks sometimes imitated meat with wheat gluten and tofu. Lotus seeds, fragrant mushrooms, and dried fruits brought depth and sweetness without breaking the prohibition. This vegetarian repertoire, inherited from monasteries, was perfected for the imperial household's devotions.
The contemporary twist : Pile in a bowl and top with a dried lotus leaf to evoke the meditation table.
Ci'an · Charactorium
