Saturday, February 20, 2010

Vegetarian Jade Boat or Savory Cracker

We had four birthdays last week at work. Instead of going out, we decided that each of us made some dishes and brought them in. I decided to make a vegetarian dish since one of my colleage is a vegetarian.

First I just have to share with you my orchids. Pretty huh?

I have this orchid for the longest time, and it always bloom during this time of year.

This dish is consist of different types of mushroom, onion, water chestnut, carrots, spring onion, garlic, vegatarian oyster sauce, sugar, salt and pepper. You can add shrimps or ground pork or beef if you want to make them non-vegetarian.

I have some colorful crakers at home so I decided to fried them. Then added a spoonful of the savory fillings and garnished some cilantro, spring onion and sesame seeds.

Here was one platter that I put together for our birthday luncheon. The gang at work loved them. I love to use the craker as a cup since it gave you the crunch texture once you bite into it.

I bought English Cucumbers at Costco and cut them into small size. Then I took out the inside and topped with the fillings. Don't they look like tiny little Jade boats? These are wonderful light appertizers.

-English Cucumbers/Celery Sticks/Lettuce Wraps/Crackers (Anything can use to hold the fillings)
-Mushrooms (any types of mushrooms you like. I used shiitake mushroom, and butoon mushrooms)
-1 medium size white or red onion
-red peppers (any colors you want - red, green, yellow)
-1 small can of water chestnuts (This give you the crunchy texture.)
-5 spice flavors Tofu -- Savory pressed Tofu.
-3 cloves of garlic (minced)
-1 tsp of sesame oil
-3 tsp of vegetarian oyster sauce
-pepper and sugar
green scallion
sesame seeds
1. In a pan, add 1 tsp of olive oil.
2. Throw in the minced garlic and white onion.
3. Add all the ingredients from above
4. Mix well and make sure everything is incorporated well.
5. Add more salt/pepper/sugar to suite your taste
6. Scoop some fillings to the crackers or cucumbers
7. Garish with sesame seeds/cilantro and scallion