Vegetarian Eight Treasures

Ingredients
3 pieces spicy pressed bean curd 4 dried mushrooms 50 grams (3 1/2 tablespoons) carrot 75 grams (5 1/4 tablespoons) wheat gluten 50 grams (3 1/2 tablespoons) water chestnuts (fresh if possible) 75 grams (5 1/4 tablespoons) string beans 1 red chili 1/4 cup peanuts, or as desired 1 garlic clove 1 shallot 1 1/2 tablespoons hot bean paste 1 teaspoon rice wine Seasoning: 1/4 teaspoon salt (or to taste) 1/2 teaspoon sugar 1/2 teaspoon hoisin sauce 1/2 teaspoon dark soy sauce 1/2 teaspoon sesame oil pepper - a few shakes 50 ml (just under 1/4 cup) water Oil for deep-frying and stir-frying, as needed

Directions
Soak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning.

Wash and dice the string beans, gluten ball and spicy pressed bean curd. Wash and dice the carrot, water chestnuts and red chili.

Peel the garlic and shallot and chop finely. Mix together the seasoning ingredients in a bowl.

Boil the peanuts in boiling water for about 2 minutes. Cool. Peel the skin and set aside.

Heat the wok and add oil for deep-frying. When oil is ready, deep-fry the peanuts on high heat until they are golden brown. Remove and set aside.

Repeat with the gluten ball.

Parboil the carrots and string beans for 1 minute. Drain.

Heat wok and add oil. When oil is ready, add the garlic, shallot and hot bean paste. Add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the rice wine and seasoning. Turn off the heat, mix in the peanuts, and serve.