Braised Dao Gan

As with the previous years, we usually have a vegetarian meal on the first day of the lunar new year. I've made another version of Tzai Choy, Sweat and Sour Veaty Bites, and a Braised Dao Gan (a type of layered beancurd skin) dish.



I just made this according to what I have on hand eliminating the usage of a vegetarian oyster sauce since I didn't want to buy one bottle just to make one dish. What I have here is a packet of defrosted dao gan, a handful of soaked dry Chinese mushroom stalks (mushrooms were used for the Tzai Choy), some soaked kei chi (boxthorn/lycium/Chinese wolfberry) and reserve the water, and a bunch of blanched broccoli to line the plate.

Shred the mushroom stalks with fingers (fingernails come in very handy here) into floss like strips and fry them in oil till crispy. Remove and set aside. This look kinda like dried scallops.

Lightly pan fry the dao gan. I've used a non-stick pan to easy frying and did not need to use a lot of oil. Remove and soak up the oil with paper towel.

Using the same pan which should not contain a lot of oil, pour some water including the kei chi water (enough to cover the dao gan), light soy sauce, white pepper powder and wee bit of sugar. Let it come to a boil. Taste and adjust the seasoning accordingly. Put in the dao gan, mushroom stalks (you can leave some to sprinkle on top of the completed dish but I was just too lazy) and kei chi, braise for about 15 mins. Pour in some cornstarch solution to thicken the sauce up slightly.

Dish up and pour dao gan over the broccoli. Serve with rice.


Our First Day of New Year Dish
Tzai Choy Version 2.0
Tzai Choy (Vegetarian Dish) Version 3.0
Vegetarian Dishes for First Day of Lunar New Year
Tzai Choy Version 5.0