buddha's delight

Categories
Chinese
Vegetarian
Salad
Yield
6 servings
MeasureIngredient
1 cup Oil for deep-frying
1 teaspoon MSG (opt)
2 tablespoons Dark soy sauce
2 tablespoons Medium sherry
1 tablespoon Water
Lily buds, Golden Needles
Wood ear black fungus
Nami Black mushrooms
2 cups Mung bean sprouts
Stalks celery
2 mediums Carrots
Bell pepper
Long white turnip
Sq. fermented bean curd
1 teaspoon Salt
½ teaspoon Sugar
2 tablespoons Sesame oil
Bean curd sticks
½ cup Dried bamboo shoots (opt)
2 ounces Bean thread noodles
Leaves Napa cabbage
½ cup Canned ginko nuts
½ cup Canned baby corn
Cakes pressed bean curd (OR
Fried gluten balls)

DRIED INGREDIENTS

FRESH & CANNED INGREDIENTS

This dramatic "hot salad" is typical of Buddhist vegetarian dishes.

Preparation: Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and lily buds into 2" sections. Remove hard stems from wood ears, and slice thinly. Remove stems from black mushrooms (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2" lengths. Cut soaked bean thread noodles into 3" pieces.

Wash and blanch bean sprouts, celery and pepper.Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby corn on the bias.

Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain.

Mash fermented bean curd, then blend with sugar, dark soy, sherry and water.

Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of deep- frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute.

Add liquid mixture, mixing with juices in pan. Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm. Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm bowl.

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