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  Dried black mushrooms 8
  Cloud ears fungus 10
  Dried bean curd sticks 2
  Dried bean thread noodles 2 Ounce, separated
  Dried tiger lily buds 24
  Black moss 1⁄4 Ounce
  Vegetarian broth 2⁄3 Cup (10.67 tbs) (Chinese)
  Oyster flavored sauce 2 Tablespoon
  Soy sauce 2 Tablespoon
  Mashed red fermented bean curd 1 Tablespoon
  Sesame oil 2 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Minced garlic 1 Teaspoon
  Fresh ginger slices 1 (Thin)
  Green onions and tops 3 , cut into 1 inch pieces
  Carrot 1 Small, thinly sliced
  Sliced bamboo shoots 1⁄4 Cup (4 tbs)
  Sliced water chestnuts 1⁄2 Cup (8 tbs)
  Canned ginkgo nuts 1⁄2 Cup (8 tbs), drained
  Baby corn 1 Can (10 oz), drained
  Napa chinese cabbage 1⁄2 Pound, cut into 1 x 2 inch pieces
  Firm tofu 7 1⁄2 Ounce, drained and cut into 1 inch cubes (1/2 Package)

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.

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Buddhist Delight Recipe