Chinese Vegetarian Stuffed Squash Blossoms and Stems

Did you know that Squash blossoms, stems and leaves are all edible?  Squash Blossoms are a delicacy in Italian cuisine, stuffed with cheese and deep fried.  This Chinese recipe is refined and delicious, with a mushroom stuffing. It’s best to use Asian mushrooms such as Shitake, Enoki, Straw Mushrooms or Oyster Mushrooms, or a combination of those mushrooms, as they yield less liquid when cooked.

In this recipe, I’m using both the Squash blossoms as well as the stems and leaves, but other green vegetable such as Chinese broccoli (cai lan), pok choi, snap peas or pea sprouts would also do.

The stuffed Squash Blossoms are first pan fried, then the stems and leaves are stir fried with the sauce, and served together with steamed rice.

To prepare the Squash Blossoms

12 Squash Blossoms for 4 servings as entree, or 6 servings as part of a Chinese multi-course dinner.

3 cups of washed green vegetables (Squash stems and leaves or other green vegetable)

With a pastry brush, gently remove any dirt or pollen. Blow into the flower so the petals would separate, remove the pistil from inside. Some cooks remove the green leaf like base that connects the flower to the stem with scissors, but I like to keep it for its slightly crunchy texture.

Delicately put the blossoms in a bowl of water, with your fingers, swirl them around. Carefully remove them from the water and lightly shake them, and lay them on a clean kitchen towel, and gently pat them dry with the towel. They are now ready to be stuffed.

Meanwhile, please cook the rice.

To prepare the Stuffing

1½ cups finely chopped fresh mushrooms

2 cloves garlic, finely chopped

4 green onions, finely chopped

1 large egg

2 teaspoons soy sauce

1 diced red chili, optional

Mix all the stuffing ingredients together, and stuff each Squash Blossoms with around 2 teaspoons of stuffing.

To prepare the sauce

Garlic and chili sauce:

2 tablespoons finely chopped fresh ginger
4 cloves garlic, finely chopped
2-4 red chilies (optional)
4 tablespoons peanut oil
4 tablespoons rice wine
2 teaspoons light soy sauce
2 teaspoons sugar
2 teaspoons dark vinegar

Finely chop the ginger, garlic, chilies and set them aside, ready to cook.

Mix the sauce ingredients:  rice wine, soy sauce, sugar and dark vinegar in a bowl.

To prepare the Egg wash and cook the Squash Blossoms

Egg wash:

1 large egg, beaten

Cornstarch as needed

Neutral oil as needed

Dip the Squash Blossoms in the beaten egg, then coat them in corn starch. Shake off any excess corn starch. Set them next to the frying pan.

1. Heat oil (around 1/2 inch) in frying pan over high heat, to reach 325℉ (160℃). The oil is ready when you dip a wooden chopstick into the oil and little bubbles form around it. Pan fry in batches the Squash Blossoms around 2 minutes on each side, till golden brown.  Be careful not to overcrowd the frying pan. Remove them to a paper towel lined plate to drain the oil, then put the Squash Blossoms in a serving platter.
2. Pour out the oil onto a bowl, only keeping 2 tablespoons in the frying pan. Heat over medium-high heat.  Add the ginger, garlic and chilies and stir-fry for 20 seconds, add the green vegetables, stir fry for 10 seconds, add the sauce ingredients. When the sauce starts to boil, turn off heat, and remove the green vegetables and put them around the Squash Blossoms on the serving platter, pour the sauce over and serve immediately with steamed rice.

It’s a delicious and refined vegetarian dish, sure to please your family and friends.

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