Buddha's Delight

Buddha's Delight
Photo by Mikkel Vang

Ingredients

  • 3 ounces very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles)
  • 1 1/2-inch piece fresh ginger
  • 2 garlic cloves
  • ½ cup fresh or frozen ginkgo nuts
  • 1/3 cup vegetarian oyster sauce
  • ¼ cup light soy sauce (preferably Pearl River Bridge brand)
  • 12 large dried black mushrooms (3 oz)
  • + 9 more ingredients
    • 2 tablespoons peanut or vegetable oil
    • ¼ cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
    • 2 romaine hearts
    • 2 cups fresh soybean sprouts
    • ¾ teaspoon sugar
    • 2 dried bean curd skins (2 oz total)
    • 1 1/2-lb firm fresh tofu cake, or 1/2 cake from a 14- to 16-oz package
    • ½ pound fresh or frozen large bamboo shoots
    • 5 cups water

Soak mushrooms in 5 cups boiling-hot water in a bowl, keeping them submerged with a small plate and turning mushrooms over occasionally, until softened and cool enough to handle, about 30 minutes. Squeeze excess liquid from caps back into bowl and reserve liquid, then cut out and discard stems fr...

View full recipe at Epicurious

Comments

Variations on Buddha's Delight

  • Buddha's Delight
    • 2 tablespoons low-sodium soy sauce
    • 2 tablespoons low-sodium soy sauce
    • 2 garlic cloves, minced
    • 2 garlic cloves, minced
    • +17 other ingredients


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