VEGETARIAN SEAFOOD SUKIYAKI

Serves :

Preparation Time :

45 minutes

Cooking Time :

30 minutes

Preparation Method :

To prepare sukiyaki sauce: finely pound or mash red fermented tofu, add stock and tomato ketchup.
Season with sugar, vinegar, sesame oil and stir to mix well. Add sesame seeds, put aside.
Bring a pot of vegetable stock to the boil over high heat. Add in sukiyaki sauce and light soy sauce.
When it boils again, add hookee and stir. Add all mushrooms and cook until done.
Add vegetarian shrimps and squid, followed by Chinese cabbage, Chinese morning glory, enoki mushrooms, Chinese celery and mung bean noodles.
When everything is cooked through, turn off the heat.
Dip out into a serving bowl, garnish with red spur chili and Chinese celery sprig.
Beat when serve hot with sukiyaki sauce and condiments.

INGREDIENTS

500 ml vegetable stock
100 ml sukiyaki sauce
2 tablespoons light soy sauce
300 grams fresh hookee, cut into long strips
4 straw mushrooms cut
4 fresh shiitake mushrooms
100 grams oyster mushrooms, torn
10 vegetarian shrimps
4 pieces vegetarian squid, cut into 1" x 2" pieces
200 grams Chinese cabbage, cut into bite-sized
100 grams Chinese morning glory, cut into 2"pieces
300 grams enoki mushrooms
300 grams Chinese celery, cut into 1½ " pieces
300 grams mung bean noodles, soaked until tender and cut into short segments
Condiments: chopped hot chilies and lime wedges
Red spur chili strips and Chinese celery sprig for garnish

Sukiyaki sauce

4 cubes red fermented tofu, about 1½ "size
4 tablespoons vegetable stock
100 grams tomato ketchup
2 tablespoons sugar
100 ml vinegar
2 teaspoons sesame oil
2 tablespoons roasted white sesame seeds

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