1STEP 1 | Pre-soak and steam shiitake mushrooms until tender; soak and prepare bean curd sticks, fungi, and daylilies.
Traditional Lunar New Year Vegetarian Claypot (Wen Gong Zhai)
Classic festive vegetarian claypot loaded with assorted treasures in rich fermented bean curd sauce!
A quintessential Lunar New Year vegetarian claypot specialty cherished across Cantonese tradition. A harmonious medley of soybean sprouts, shiitake mushrooms, bean curd varieties, black fungus, daylilies, and tender vegetables simmered in an aromatic blend of red and white fermented bean curds, delivering layered richness and festive blessings.
Time40min
SuitableHome-cooking fans
MethodBraise
OccasionWinter warming meal
SeasonCold weather
When Grandpa Meets Maria - Feasts Of Life
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Mash equal parts of red and white fermented bean curd (3 cubes each) with a splash of water to form a smooth seasoning paste.
3STEP 3 | Heat oil in a claypot, sauté ginger slices until fragrant, then add sturdy vegetables (soybean sprouts, carrots, baby corn) to stir-fry.
4STEP 4 | Add the fermented bean curd sauce in stages and stir-fry so vegetables evenly absorb the rich savory aroma.
5STEP 5 | Add mushrooms, wood ears, daylilies, bean curd items, and cabbage; season with a pinch of sugar and a splash of water to balance flavors.
6STEP 6 | Cover the claypot and simmer over medium-low heat for 3-5 minutes until all vegetarian ingredients are tender, flavorful, and piping hot.
Tips and Pitfalls
1:1 Ratio of Red & White Bean Curd
Combining red fermented bean curd (fragrant & sweet) and white fermented bean curd (savory) at 1:1 creates the ideal balanced profile.
Pre-Steam Soaked Mushrooms
Pre-steaming soaked shiitake mushrooms softens their dense texture, allowing them to soak up the sauce quickly.
Add Sauce in Batches
Drizzling the seasoning paste gradually as ingredients are added ensures all veggies and bean curd pieces are well-coated.
Add Sugar to Balance Fermented Flavor
Fermented bean curds can be salty and pungent; a touch of sugar mellows the sharp saltiness and enhances natural sweetness.
Overview
A quintessential Lunar New Year vegetarian claypot specialty cherished across Cantonese tradition. A harmonious medley of soybean sprouts, shiitake mushrooms, bean curd varieties, black fungus, daylilies, and tender vegetables simmered in an aromatic blend of red and white fermented bean curds, delivering layered richness and festive blessings.
