Buddhist Delight Recipe
Summary
CuisineAsian
Ingredients
| Dried black mushrooms | 8 | |
| 10 cloud ears | ||
| Dried bean | 2 | |
| 2 ounces dried bean thread noodles, separated | ||
| 24 dried tiger lily buds | ||
| 1/4 ounce black moss (optional) | ||
| 2/3 cup Chinese Vegetarian Broth | ||
| 2 tablespoons oyster-flavored sauce | ||
| Soy sauce | 2 Tablespoon (Sauce) | |
| 1 tablespoon mashed red fermented bean curd | ||
| Sesame oil | 2 Teaspoon (Sauce) | |
| Sugar | 1 1/2 Teaspoon (Sauce) | |
| Salt | 1/2 Teaspoon (Sauce) | |
| Pepper white | 1/4 Teaspoon (Sauce) | |
| Vegetable oil | 2 Tablespoon (Sauce) | |
| Garlic | 1 Teaspoon, minced (Sauce) | |
| 1 thin slice fresh ginger | ||
| 3 green onions (including tops), cut into 1-inch pieces | ||
| Carrot | 1 Small, thinly sliced (Sauce) | |
| Bamboo shoots | 1/4 Cup (16 tbs), sliced (Sauce) | |
| Water chestnuts | 1/2 Cup (16 tbs), sliced (Sauce) | |
| 1/2 cup canned ginkgo nuts, drained (optional) | ||
| Baby corn | 1 Can (10oz), drained (Sauce) | |
| Napa chinese cabbage | 1/2 pound, cut into pieces (Sauce) | |
| 1/2 package firm tofu, drained and cut into 1-inch cubes | ||
Directions
Preparation Soak mushrooms, cloud ears, bean curd sticks, bean thread noodles, tiger lily buds, and black moss separately in warm water to cover for 30 minutes; drain.
Cut off and discard mushroom stems and cut caps into quarters.
Cut bean curd sticks into 1-inch pieces.
Cut off hard knobby ends of lily buds and tie each bud into a knot.
Rinse black moss and drain well.
Set each ingredient aside separately.
Combine sauce ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic, ginger, green onions, mushrooms, and bean curd sticks and cook for 1 1/2 minutes.
Add carrot, bamboo shoots, water chestnuts, ginkgo nuts, baby corn, and cabbage and cook for 1 minute.
Add cloud ears, tiger lily buds, and black moss and cook for 30 seconds.
Stir in sauce.
Cover and cook for 5 minutes.
Add tofu and bean thread noodles.
Reduce heat to medium.
Cover and cook for 12 minutes or until sauce is absorbed.
Cut off and discard mushroom stems and cut caps into quarters.
Cut bean curd sticks into 1-inch pieces.
Cut off hard knobby ends of lily buds and tie each bud into a knot.
Rinse black moss and drain well.
Set each ingredient aside separately.
Combine sauce ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic, ginger, green onions, mushrooms, and bean curd sticks and cook for 1 1/2 minutes.
Add carrot, bamboo shoots, water chestnuts, ginkgo nuts, baby corn, and cabbage and cook for 1 minute.
Add cloud ears, tiger lily buds, and black moss and cook for 30 seconds.
Stir in sauce.
Cover and cook for 5 minutes.
Add tofu and bean thread noodles.
Reduce heat to medium.
Cover and cook for 12 minutes or until sauce is absorbed.
Chef
