Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ⅛ pounds | Rice or peastarch noodles (soaked); cut in 3-inch lengths |
| ½ cup | Lily buds (soaked) |
| ½ cup | Dried black mushrooms (soaked); cut in half |
| 2 tablespoons | Cloud Ear mushrooms (soaked) |
| ½ cup | Hair seaweed ( soaked ) |
| ½ cup | Dried bamboo shoots (soaked); cut in 2-inch lengths |
| ¼ cup | Dried chestnuts (parboiled) |
| 3 \N | Sticks dried bean curd; broken in 2-inch lengths and soaked -or- |
| 1 \N | Or |
| 2 \N | Sheets dried bean curd (soaked); cut in squares or rectangles |
| 2 \N | Pieces dried lotus root (soaked) |
These are dried ingredients for use with "Basic Buddhist Vegetable Dish".
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .