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Basic Buddhist Vegetable Dish

Healthy.N.Fine's picture
Ingredients
  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
  Sherry 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Oil 4 Tablespoon
  Cornstarch 1 Tablespoon
  Sugar 1 Pinch
  Water 3 Tablespoon
  Soy sauce 1 Teaspoon
  Sesame oil 6 Drop
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish

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