Mushroom and Water Chestnut Popiah Filling (No Egg)

Ingredients

• 1/2 cup Dried Shiitake Mushrooms
• 1 cup Water Chestnuts
• 1/2 cup Carrot
• 1 cup Jicama
• 1 cup Bean Sprouts
• 3 cloves Garlic
• 2 tbsp Vegetable Oil
• 2 tbsp Soy Sauce
• 1 tbsp Oyster Sauce (Vegetarian)
• 2 tbsp Cornstarch Slurry
• 2 tbsp Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1/2 cup Dried Shiitake Mushrooms in a bowl and cover with hot water. Let them soak for 30 minutes. Once soaked, drain the mushrooms and dice them into small pieces. Dice the 1 cup Water Chestnuts, 1/2 cup Carrot, and 1 cup Jicama into small pieces, roughly the same size as the diced mushrooms.
2. 2Heat the 2 tbsp Vegetable Oil in a wok or large pan over medium-high heat (about 204.4°C / 200°C). Add the 3 cloves of minced Garlic and sauté for about 1 minute, until you can smell its fragrance but before it turns brown.
3. 3Add the diced shiitake mushrooms to the wok and stir-fry for 2-3 minutes, until they begin to soften slightly. Then, add the diced water chestnuts, carrot, and jicama. Continue to stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
4. 4Pour in the 2 tbsp Soy Sauce and 1 tbsp Vegetarian Oyster Sauce. Stir everything together to coat the vegetables evenly.
5. 5In a small bowl, whisk together the 2 tbsp Cornstarch and 2 tbsp Water until smooth to create a cornstarch slurry. Pour this slurry into the wok with the vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats the vegetables nicely.
6. 6Add the 1 cup Bean Sprouts to the wok and stir-fry for an additional 1-2 minutes, just until they are slightly wilted but still have a crunch. This ensures they remain fresh and crisp in the filling.
7. 7Remove the wok from the heat. The filling is now ready to be used as a popiah filling.

Substitutions

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