Ingredients

  • Serves 8 people
  • *Important to use at least 8 different kinds of vegetables, mushrooms and vegetarian proteins:

    3 dried/fresh monkey head or lion’s mane mushroom 

  • 8 dried shiitake mushrooms 

  • 8 slices of large white king oyster mushroom

  • 8 g beach mushroom (white or brown Shimeji mushrooms)

  • 3 large pieces of canned abalone mushroom

  • 8 g black moss (fatt choy)

  • 8 pcs tofu puff (tofu pok)

  • 80 g chinese cabbage (napa cabbage)

  • 80 g carrot

  • 8 slices of lotus root

  • 8 lotus seed/ginkgo nut 

  • 8 pieces snow peas

  • 100 g broccoli florets

  • 80 g firm tofu cut into 8 pieces

  • 8 pieces of dried bean curd sheets (fu chok)

  • 2 tbsp goji berries

  • 1 tbsp Himalayan Pink Sea Salt (but you can use sea salt or regular salt)

     

  • gravy:

    2 tbsp vegetarian oyster sauce 

  • 1 tbsp soy sauce 

  • 2 tsp sugar 

  • 500 ml vegetable stock 

  • pepper & sesame oil to taste 

  • 1 tbsp cornstarch for thickening

Vegetarian Poon Choi
Recipe Courtesy of
Asian Food Network

Vegetarian Poon Choi

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An auspicious dish that is rooted in tradition, Poon Choi is a must have for any Chinese New Year family gathering. This year, my family has decided to be more sustainable and a little lighter on the stomach during the festivities, so I found joy in adding a modern twist to this classic dish by creating my Vegetarian Poon Choi. Filled with over 16 different mushrooms, vegetables and meat free proteins, this veggie delight makes for an equally delicious and filling yet healthy meal.
  • Medium
  • 30 min
  • 30 min
  • 15 min
  • 4 steps
  • 24 Ingredients
  • Medium
  • 4 steps
  • 24 Ingredients
  • 30 min
  • 30 min
  • 15 min

Instructions

  1. Prepare the mushrooms

    1. In a pot, boil 1 litre of water. 
    2. Cut the king oyster mushroom into big slices, about 0.5cm thick.
    3. Turn off the heat and soak all the dried/canned mushrooms (lion’s mane, Shiitake and abalone mushroom) to remove any impurities, for at least 15 minutes or until they have softened.
    4. Squeeze out any excess moisture from the mushrooms.
    5. Set aside.

    Substitute mushrooms for more tofu and types of hardy vegetables. 

    Prepare the mushrooms


  2. Prepare the vegetables

    • Cut the Chinese cabbage, carrots, broccoli into smaller pieces, slice the lotus root and wash the snow peas.
    • In a pot of boiling water, add in the Himalayan Sea Salt, and the vegetable oil. The salt gives the vegetable flavor and the oil helps preserve the colour of the vegetables after blanching.
    • Blanch the vegetables in the boiling water for 1 minute before straining and set aside. Blanch one vegetable at a time.
    Prepare the vegetables


  3. Prepare the gravy

    • In your claypot or regular pot, add in vegetarian oyster sauce, soy sauce, salt, sugar, vegetable stock, black pepper, sesame oil and corn starch and mix well.
    • Bring the gravy up to a boil, then turn the fire off.
    • Pour half of the gravy into a bowl and add the goji berries. Set aside to pour over the vegetables later. This ensures there is gravy at the bottom of the Poon Choi pot, and gravy on top.


  4. Arrange the vegetables

    • In the claypot containing half of the gravy, arrange the mushrooms, vegetables & protein.
    • Next, pour the remainder of the gravy containing the goji berries on top of the vegetables.

    | Traditionally Poon Choi is a simmering stew of 8 auspicious types of meats and vegetables. 

    Do use a combination of 3 to 5 types of fresh and dried mushrooms to create a varied flavour and texture. 

    In this recipe, I used a combination of 16 types of vegetables, mushrooms and protein to add maximum flavour.

    When making Poon Choi it is important to have at least 8 different kinds of vegetables because the number “8” represents abundance and prosperity.



Plate and Serve!

Cover and cook for 10 minutes and serve while hot.

Plate and Serve!
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    Ingredients
    • Serves 8 people
    • *Important to use at least 8 different kinds of vegetables, mushrooms and vegetarian proteins:

      3 dried/fresh monkey head or lion’s mane mushroom 

    • 8 dried shiitake mushrooms 

    • 8 slices of large white king oyster mushroom

    • 8 g beach mushroom (white or brown Shimeji mushrooms)

    • 3 large pieces of canned abalone mushroom

    • 8 g black moss (fatt choy)

    • 8 pcs tofu puff (tofu pok)

    • 80 g chinese cabbage (napa cabbage)

    • 80 g carrot

    • 8 slices of lotus root

    • 8 lotus seed/ginkgo nut 

    • 8 pieces snow peas

    • 100 g broccoli florets

    • 80 g firm tofu cut into 8 pieces

    • 8 pieces of dried bean curd sheets (fu chok)

    • 2 tbsp goji berries

    • 1 tbsp Himalayan Pink Sea Salt (but you can use sea salt or regular salt)

       

    • gravy:

      2 tbsp vegetarian oyster sauce 

    • 1 tbsp soy sauce 

    • 2 tsp sugar 

    • 500 ml vegetable stock 

    • pepper & sesame oil to taste 

    • 1 tbsp cornstarch for thickening

    Nutrition
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