Buddhist Vegetable Dish
|Bean threads||1 Ounce, broken into 2-inch pieces|
|Boiling water||1 Cup (16 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Chinese cabbage head||1⁄2 Medium|
|Green pepper||1 Small|
|Cold water||3⁄4 Cup (12 tbs)|
|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.
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.
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.