SIMMERED VEGETABLES

Preparation Method :

• Cut the bean curd into 1-inch (2.5 cm) cubes.
• Soak the mushrooms in ¼ pint (140 ml or ½ cup) hot water for 30 minutes. Drain, reserving the water. Quarter the mushrooms.
• Soak the noodles in warm water for 5 minutes. Drain.
• Cut the carrots into pieces. Make the first cut at a 45° angle to the side of the carrot and slanting upwards; the next at the same angle but slanting downwards so you get small triangular pieces.
• Cut the courgettes (zucchini) in the same way. 
• Top and tail the beans, and cut them into 1-inch (2.5 cm) lengths.
• Cut the cabbage into 1-inch (2.5 cm) squares.
• Deep-fry the pieces of bean curd until golden brown. Drain on paper towels.
• Bring the stock to a boil in a large pan.
• Add the mushroom water, tamari or shoyu sauce, rice wine or sherry and hoisin sauce. Put in the mushrooms and carrots, cover and cook 5 minutes. Add the courgettes (zucchini) and French beans, and cook a further 5 minutes. Add the cabbage, and cook 5 minutes more. Finally, put in the noodles and bean curd, and cook a final 5 minutes.
• Transfer the vegetables to a large tureen.
• Scatter the sesame oil and spring onions (scallions) over the top.