Yield: 8 Servings
|9 \N||-(up to)|
|12 \N||Vegetables; nuts, etc. (up to)|
|3 tablespoons||Soy sauce|
|1 teaspoon||Soy sauce|
|3 drops||Sesame oil; more or less|
1. Select 9 to 12 of the ingredients listed in "Buddhist Vegetable Dish Dried Ingredients", "Buddhist Vegetable Dish Fresh Ingredients", or "Buddhist Vegetable Dish Misc Ingredients", choosing some from each category: dried, fresh and miscellaneous. (Although less typical, as few as 4 or 5 ingredients may be used.) Prepare each ingredient, as indicated.
2. Combine water, soy sauce, sherry and salt.
3. Heat oil. Add selected ingredients, and stir-fry 3 to 5 minutes. (This will take a large pan. If one is not available, cook 3 or 4 ingredients at a time, then assemble them in step 5 and reheat before adding cornstarch paste.)
4. Add water-soy mixture and heat quickly; then simmer, covered, until vegetables are tender (about 15 minutes).
5. Blend cornstarch and sugar to a paste with remaining cold water, soy sauce and salt; then stir in to thicken. Sprinkle vegetable mixture with sesame oil; stir in and serve.
NOTE: This vegetarian dish iS known as the Feast of Arahats or Food for the Saints; the Chinese name is Lo (or Loo) Hon Ji, or Lohan Tsai. It will keep about a week and can be reheated several times without loss of flavor.
VARIATION: In step 4, stir 2 tablespoons Chinese red cheese, mashed, into the water-soy mixture; then heat quickly.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .