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Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Mushroom Sui Mei with Piquant Dipping Sauce
From: Margie Shores

From May 1996 Vegetarian Times:

  • 1 oz bean thread (cellophane) noodles
  • lb white or brown mushrooms w/ stems, trimmed and minced
  • 2 scallions, trimmed and minced
  • 1 Tblsp minced cilantro leaves
  • 1 Tblsp tamari
  • 1 tsp sesame oil
  • 1 tsp finely grated fresh ginger
  • 1 pkg prepared wonton wrappers, 3 1/4 inches round or square
Place bean thread noodles in bowl, cover with boiling water and soak five minutes.
Drain well, snip with scissors into 1/4 inch lengths.
Place in bowl.
Add mushrooms to bowl, toss to mix.
Add all remaining ingredients except wonton wrappers, mixing well.
If using square wrappers, cut into rounds with a cookie cutter.
Place one rounded tsp filling in center of each wrapper.
Gather up edges, pleat and pinch, leaving top open.
Steam about 10 mintues.
Makes 3 to 4 dozen dumplings.

To make it super easy, I just dump the mushrooms, scallions, cilantro, and ginger into the food processor for instant mincing.
Add to the snipped noodles and mix.
Then add the tamari and oil.
Also, I have never been able to find wonton wrappers or anything similar without animal ingredients, so I just make my own pasta (I use Ener-G Egg Replacer for the eggs, but you could probably do without).
The filling is also good on rice...just heat it up in the wok or frying pan a little first.

Soy Ginger Dipping Sauce

  • 1/3 c tamari
  • 1/4 c rice vinegar
  • 1 Tblsp water
  • 1 tsp each sugar, grated fresh ginger, sesame oil
  • and thinly sliced scallion on top.
In bowl, mix tamari, vinegar, water and sugar to dissolve.
Add ginger and sesame oil.
Stir to mix.
Serve in dipping bowls garnished with scallions.
Makes 1 cup.