Vegetarian Eight Treasures

Ingredients

 * 3 pieces spicy pressed bean curd
 * 4 dried mushrooms
 * 50 grams (3½ tablespoons) carrot
 * 75 grams (5¼ tablespoons) wheat gluten
 * 50 grams (3½ tablespoons) water chestnuts (fresh if possible)
 * 75 grams (5¼ tablespoons) string beans
 * 1 red chili
 * ¼ cup peanuts, or as desired
 * 1 garlic clove
 * 1 shallot
 * 1½ tablespoons hot bean paste
 * 1 teaspoon rice wine

Seasoning

 * ¼ teaspoon salt (or to taste)
 * ½ teaspoon sugar
 * ½ teaspoon hoisin sauce
 * ½ teaspoon dark soy sauce
 * ½ teaspoon sesame oil
 * pepper - a few shakes
 * 50 ml (just under ¼ cup) water
 * oil for deep-frying and stir-frying, as needed

Directions

 * 1) Soak the dried mushrooms until they have softened.
 * 2) If desired, save the soaking liquid to use in place of water in the seasoning.
 * 3) Wash and dice the string beans, gluten ball and spicy pressed bean curd.
 * 4) Wash and dice the carrot, water chestnuts and red chili.
 * 5) Peel the garlic and shallot and chop finely.
 * 6) Mix together the seasoning ingredients in a bowl.
 * 7) Boil the peanuts in boiling water for about 2 minutes.
 * 8) Cool.
 * 9) Peel the skin and set aside.
 * 10) Heat the wok and add oil for deep-frying.
 * 11) When oil is ready, deep-fry the peanuts on high heat until they are golden brown.
 * 12) Remove and set aside.
 * 13) Repeat with the gluten ball.
 * 14) Parboil the carrots and string beans for 1 minute.
 * 15) Drain.
 * 16) Heat wok and add oil.
 * 17) When oil is ready, add the garlic, shallot and hot bean paste.
 * 18) Add all the other ingredients except for the peanuts.
 * 19) Stir-fry until they are cooked, then add the rice wine and seasoning.
 * 20) Turn off the heat, mix in the peanuts, and serve.