Buddha's Delight

Buddha's Delight
Photo by Mikkel Vang

Ingredients

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

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 (3 1/2-ounce) bag boil-in-bag brown rice
    • 1 tablespoon cornstarch
    • +6 other ingredients


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