A Treasure Trove of Vegetable Chunks (四寶粒)

Vegetables can taste good, even to meat lovers.  We had hoped to demonstrate that possibility with Wheat Gluten with Four Ingredients (四喜烤麩).  Now we try again with this run-of-the-mill everyday ordinary dish.

1. Chopped all ingredients into 1/4"-1/2 cubes.  (1) 1-2 Carrots; (2) 15-20 String Beans (四季豆, peel the side fiber by cutting each end half way with a small knife and peel along the side; fresh string beans do not have fibers to peel off), (3) dry mushroom (immerse in cold water for 30-60 minutes, or in hot water for 15-30 minutes, before cutting); (4) bean curds; (5) white radish (optional, peel and chop), (6) Chinese or Persian Cucumber (optional, no need to peel).
2. Mince 2 Tbsp of Fermented Soy Beans (豆豉)- This ingredient is easy to find in Chinese markets. It gives the dish a special salty and sweet flavor and a thicker texture at the same time. Use 2 Tbsp soy sauce and 2 tsp of sugar as its substitute.
3. (Optional, for Meat Lovers) Marinate 3-4 oz of ground pork with rice cooking wine, corn starch, and soy sauce (2 tsp each). 
4. (Medium-to-Low Heat) Heat 2-3 Tbsp of veggie oil in a flat bottom cooking pan.  Add marinated ground pork (press down with spatula to spread the ground pork evenly). Add fermented soy beans (minced).  Cook for 2-3 minutes.
5. (High Heat) Add in all the veggie ingredients. Stir-fry for a minute. Add 1/4 cup water. Season with 1/2 tsp of salt.  Stir-evenly. Cover the lid and cook for 3-4 minutes.  Season to taste (by adding 1/4 tsp of salt a time). Here is a picture of the finished product.