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  • Buddha's Delight

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    Buddha's Delight
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Oil for deep-frying
    • 1 tsp MSG (opt)
    • 2 Tbsp. Dark soy sauce
    • 2 Tbsp. Medium sherry
    • 1 Tbsp. Water
    • 1 x Sq. fermented bean curd
    • 1 tsp Salt
    • 1/2 tsp Sugar
    • 2 Tbsp. Sesame oil
    • 4 x Lily buds, Golden brown Needles
    • 4 x Wood ear black fungus
    • 6 x Nami Black mushrooms
    • 2 x Bean curd sticks
    • 1/2 c. Dry bamboo shoots (opt)
    • 2 ounce Bean thread noodles
    • 2 c. Mung bean sprouts
    • 2 stalk celery
    • 2 med Carrots
    • 1 x Bell pepper
    • 1 x Long white turnip
    • 2 x Leaves Napa cabbage
    • 1/2 c. Canned ginko nuts
    • 1/2 c. Canned baby corn
    • 2 x Cakes pressed bean curd, 6 Or possibly fried gluten balls)

    Directions

    1. Preparation: Rinse, then soak dry ingredients in hot 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
    2. (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2" lengths. Cut soaked bean thread noodles into 3" pcs.
    3. Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pcs. Halve baby corn on the bias.
    4. Slice pressed bean curd same size as vegetables.
    5. Deep-fry in shallow oil till slightly tan but still pliable. Drain.
    6. Mash fermented bean curd, then blend with sugar, dark soy, sherry and water.
    7. Stir-frying: Heat wok till medium-warm. Add in 4 Tbsp. of deep-frying oil. Add in all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add in fresh and canned ingredients, and stir-fry for 2 more min: sprinkle in salt after first minute. Add in liquid mix, mixing with juices in pan. Add in noodles. Reduce heat to medium, cover wok, and steam for 5 min, or possibly till vegetables are cooked but still hard. Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a hot bowl.

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