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Buddhist Vegetable Dish

Flavors.of.Asia's picture
  Bean threads 1 Ounce, broken into 2-inch pieces
  Boiling water 1 Cup (16 tbs)
  Lily buds 8
  Dried mushrooms 4
  Warm water 1⁄2 Cup (8 tbs)
  Chinese cabbage head 1⁄2 Medium
  Zucchini 1 Medium
  Green pepper 1 Small
  Cold water 3⁄4 Cup (12 tbs)
  Cornstarch 4 Teaspoon
  Soy sauce 1⁄2 Cup (8 tbs)
  Dry sherry 3 Tablespoon
  Cooking oil 2 Tablespoon
  Raw peanuts 1⁄2 Cup (8 tbs)
  Celery stalks 1 , cut into 1-inch slices
  Chopped onion 1⁄2 Cup (8 tbs)
  Fresh bean sprouts/One 16-ounce can bean sprouts, drained 2 Cup (32 tbs)

In a large bowl soak bean threads in enough boiling water to cover for 30 minutes.
Drain well; squeeze out excess moisture.
In separate small bowls soak lily buds and dried mushrooms in enough warm water to cover for 30 minutes.
Cut lily buds into 1 -inch lengths, discarding tough stem ends.
Squeeze mushrooms to drain well.
Cut mushrooms into thin strips, discarding stems.
Chop Chinese cabbage.
Cut zucchini crosswise into 4 equal pieces.
Halve each piece lengthwise; cut into strips.
Cut green pepper into 2x 1/8-inch strips.
Blend cold water into cornstarch; stir in soy sauce and sherry.
Set aside.
Preheat a wok or large skillet over high heat; add the cooking oil.
Stir-fry peanuts in hot oil 2 to 3 minutes or till lightly browned.
Remove peanuts.
Add celery and onion; stir-fry 2 minutes.
Remove celery and onion.
Add zucchini and green pepper; stir-fry 2 minutes.
Remove zucchini and green pepper.
Add Chinese cabbage; stir-fry 2 minutes.
Remove Chinese cabbage.
Add bean threads, lily buds, mushrooms, and bean sprouts; stir-fry 1 minute.
Stir soy mixture and stir into vegetables.
Cook and stir till thickened.
Stir in peanuts, celery, onion, zucchini, green pepper, and Chinese cabbage; cover and cook 2 minutes more.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Buddhist Vegetable Dish Recipe