Basic Buddhist Vegetable Dish
|Lily buds||1⁄2 Cup (8 tbs)|
|Cloud ear mushrooms||2 Tablespoon|
|Bean threads||2 Ounce, cut in 3 inch sections|
|Dried bean curd stick||3 , broken into 2 inch lengths|
|Shredded bamboo shoots/Straw mushrooms||1 Cup (16 tbs), drained|
|Ginkgo nuts||1⁄2 Cup (8 tbs), drained|
|Bean sprouts||1⁄2 Cup (8 tbs)|
|Bok choy||1⁄2 Cup (8 tbs), cut in 2 inch lengths|
|Deep fried bean curd cakes||4|
|Water||2 Cup (32 tbs)|
|Soy sauce||3 Tablespoon|
|Soy sauce||1 Teaspoon|
|Sesame oil||6 Drop|
Soak first 4 items for at least 1 hour.
Drain each well.
Combine water, soy sauce, sherry and salt.
Heat oil in large pan.
Add all vegetables and stir fry 5 minutes.
Add water-soy mixture and heat quickly; cover, lower heat and simmer until vegetables are tender, 15 minutes.
Blend cornstarch and sugar to a paste with remaining water, soy sauce and salt.
Stir into vegetables until sauce thickens.