It takes a bit of time to get your eight treasures ready but, once you've got all the prep out of the way, it goes really fast. I appreciate the use of garlic as a vegetable rather than a seasoning here. And I think the use of Szechuan spicy bean paste and black bean Laoganma works very nicely too.

I made a few substitutions for my version. I swapped out the edamame for sweet peas. And I used rehydrated dried mushrooms instead of pork. I kept the peanuts in, but I'd be tempted to try it with cashews next time. I think I'd prefer their slightly softer texture.

Chinese Eight Treasure Stir-Fry

Slightly adapted from Woks of Life

Ingredients

• 1 c. cubed spiced dried tofu (五香豆腐干)
• 1 c. diced carrot
• 3/4 c. dried shiitake (Chinese black mushrooms), rehydrated and quartered
• 2 bulbs/heads of garlic, large cloves cut in half
• 1/2 c. dried shrimp, rinsed
• 1 c. raw peanuts
• 1 c. diced pepper (hot or sweet according to your preference)
• 1 c. frozen peas
• 2 Tbsp. Shaoxing wine (绍兴酒)
• 2 Tbsp. Szechuan spicy bean paste (辣豆瓣酱)
• 1/2 tsp. sugar
• 1 Tbsp. sesame oil
• 1 tsp. black bean Laoganma
• 3 Tbsp. oil, divided

Directions

1. Prep all your treasures and get them ready to go by the wok.
2. Combine wine, bean paste, sugar, sesame oil, and Laoganma to make a sauce.
3. Heat wok over medium heat.
4. Add 1/2 Tbsp. of oil and swirl to coat the wok.
5. Add tofu and stir-fry for ~2 minutes.
6. Remove from wok and set aside.
7. Add another 1/2 Tbsp. of oil and the carrots.
8. Stir-fry for ~2 minutes.
9. Remove from wok at set aside. (You can combine it with the tofu at this point if you like.)
10. Add another 1/2 Tbsp. of oil and stir-fry the mushrooms for 2 minutes.
11. Remove from wok and set aside. (The mushrooms can also go with the carrots and tofu.)
12. Add 1 Tbsp. of oil to the wok and stir-fry the garlic for ~1 minute.
13. Add the (rinsed) shrimp and stir-fry for a few seconds.
14. Add the peanuts and stir-fry for 3-5 minutes.
15. Add the (bell or hot) pepper and stir-fry for ~1 minute.
16. Add the peas and stir to combine.
17. Return the cooked ingredients (tofu, carrot, and mushrooms) to the wok and stir to combine.
18. Add the sauce and continue to stir-fry until most of the liquid has evaporated.
19. Serve over rice.