Buddha's Delight

Buddha's Delight
Photo by Mikkel Vang

Ingredients

  • 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)
  • 2 tablespoons peanut or vegetable oil
  • + 9 more ingredients
    • 2 dried bean curd skins (2 oz total)
    • 5 cups water
    • 3 ounces very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles)
    • ¼ cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
    • 2 romaine hearts
    • 2 cups fresh soybean sprouts
    • ¾ teaspoon sugar
    • 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

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
    • 1 cup snow peas, trimmed
    • 1 1/2 cups sliced carrot (about 4 carrots)
    • 1 tablespoon cornstarch
    • 1 (3 1/2-ounce) bag boil-in-bag brown rice
    • +17 other ingredients


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