Mock Fish Buddhist

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Servings: 4 Difficulty: Intermediate
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Crispy potato slices stir-fried with crunchy wood ear mushrooms and snow peas in a savory glaze.
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This traditional Chinese vegetarian dish, known as “Buddhist Mock Fish,” creatively uses sliced potatoes to mimic the texture and appearance of fish fillets. The potatoes are dredged in flour and deep-fried until golden and crisp, then quickly tossed with vibrant snow peas and chewy wood ear mushrooms. The result is a delightful contrast of textures: the crunchy exterior of the potato, the tender-crisp peas, and the unique gelatinous bite of the mushrooms. Lightly seasoned with salt, sugar, and a simple water-based sauce, this dish highlights the natural flavors of the vegetables. It serves as an excellent side dish for family gatherings or a light, satisfying meal on its own, offering a nostalgic taste of home-style Chinese cooking without any meat.

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Mock Fish Buddhist

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 19.2

Description

This traditional Chinese vegetarian dish, known as "Buddhist Mock Fish," creatively uses sliced potatoes to mimic the texture and appearance of fish fillets. The potatoes are dredged in flour and deep-fried until golden and crisp, then quickly tossed with vibrant snow peas and chewy wood ear mushrooms. The result is a delightful contrast of textures: the crunchy exterior of the potato, the tender-crisp peas, and the unique gelatinous bite of the mushrooms. Lightly seasoned with salt, sugar, and a simple water-based sauce, this dish highlights the natural flavors of the vegetables. It serves as an excellent side dish for family gatherings or a light, satisfying meal on its own, offering a nostalgic taste of home-style Chinese cooking without any meat.

Ingredients

Directions

  1. Slice the cooked, peeled potato into 1/4-inch thick slices.
  2. Sprinkle the potato slices with flour, coating them lightly.
  3. Heat peanut oil in a wok or deep pan and deep-fry the potato slices until golden brown.
  4. Drain the fried potatoes on paper towels and set aside.
  5. Pour off all but 2 tablespoons of the oil from the wok.
  6. Reheat the oil and add the sliced onion, stir-frying for 10 seconds.
  7. Add the snow peas and wood ear mushroom slivers, stir-frying for another 10 seconds.
  8. Add the salt, sugar, and water to the wok.
  9. Bring the mixture to a rapid boil, stirring constantly, and cook until the peas are just tender-crisp.
  10. Return the fried potato slices to the wok, heat through briefly, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 19.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.6g3%
Sugars 0.2g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Wood ears (Auricularia auricula-judae) are a type of fungus with a crunchy, gelatinous texture and mild flavor. They are commonly used in Chinese cuisine.

If wood ear mushrooms are unavailable, you can substitute them with dried shiitake mushrooms or other dried mushrooms, though the texture will differ slightly.

Ensure the wood ears are thoroughly soaked and any tough stems are removed before slicing.

For a healthier version, you can bake the potato slices instead of deep-frying them, though the texture will be less crisp.

Keywords: mock fish, buddhist, chinese, vegetarian, vegan, wood ear mushrooms, snow peas, potato, stir fry, crispy, side dish, mushroom, plant-based, asian cuisine, quick meal
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