Mock Fish Buddhist

This vibrant vegetarian dish, traditionally known as "Buddhist Fish," offers a delightful play on texture and flavor without using any seafood. The star ingredients are potatoes, which are sliced and deep-fried until golden and crisp, providing a satisfying "fish-like" bite. These are tossed in a light, savory sauce with tender-crisp snow peas and chewy, gelatinous wood ear mushrooms (also known as black fungus). The combination creates a complex mouthfeel that is both crunchy and soft. It is a perfect side dish for Asian-inspired meals or a hearty vegan main. Quick to prepare and packed with fresh vegetables, this recipe brings a unique culinary experience to your table.

Cooking Method: Boiling, Frying, Stir Frying

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 19.2

Description

This vibrant vegetarian dish, traditionally known as "Buddhist Fish," offers a delightful play on texture and flavor without using any seafood. The star ingredients are potatoes, which are sliced and deep-fried until golden and crisp, providing a satisfying "fish-like" bite. These are tossed in a light, savory sauce with tender-crisp snow peas and chewy, gelatinous wood ear mushrooms (also known as black fungus). The combination creates a complex mouthfeel that is both crunchy and soft. It is a perfect side dish for Asian-inspired meals or a hearty vegan main. Quick to prepare and packed with fresh vegetables, this recipe brings a unique culinary experience to your table.

Ingredients

1 lg Potato; cooked, peeled 10 Wood ears; soaked to soften,

Directions

1
Peel and boil the potato until tender, then peel and slice into 1/4-inch thick rounds, removing any tough ends.
2
Soak the dried wood ear mushrooms in water until softened, then rinse and cut into slivers.
3
Slice the onion and prepare the snow peas by trimming the ends.
4
Sprinkle the potato slices with flour, coating them lightly.
5
Heat peanut oil in a deep pan and deep-fry the potato slices until golden brown and crisp.
6
Remove potatoes and drain on paper towels; set aside.
7
Pour off all but 2 tablespoons of oil from the pan and reheat over medium-high heat.
8
Add the sliced onion and stir-fry for 10 seconds.
9
Add the snow peas and wood ear mushrooms to the pan.
10
Stir-fry for another 10 seconds until vegetables begin to wilt slightly.
11
Add salt, sugar, and water to the pan.
12
Bring the mixture to a rapid boil, stirring constantly.
13
Cook until the snow peas are just tender-crisp.
14
Return the fried potato slices to the pan and toss to heat through and coat in sauce.
15
Serve immediately while hot and crisp.

Nutrition Facts

Servings 1

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 ear mushrooms (Auricularia auricula-judae) are a type of edible fungus with a crunchy, gelatinous texture and a mild flavor. They are common in Asian cuisine.

If wood ear mushrooms are unavailable, you can substitute them with dried shiitake or other dried mushrooms, though the texture will differ. A closer textural substitute is dried jellyfish, though this is harder to find outside of specialized Asian markets.

Ensure the potato slices are completely dry before frying to prevent oil splattering.

This recipe is adapted from "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle.

Keywords: mock fish, buddhist fish, wood ear mushrooms, black fungus, vegetarian, vegan, stir fry, potato slices, snow peas, chinese side dish, crispy potatoes, asian vegetables, healthy sides, plant based, quick dinner, textural contrast

Read it online: https://www.chefs-mate.com/recipe/mock-fish-buddhist/