Buddha's Delight

Buddha's Delight
Photo by Mikkel Vang

Ingredients

  • ¾ teaspoon sugar
  • 2 tablespoons peanut or vegetable oil
  • 1 1/2-inch piece fresh ginger
  • ¼ cup light soy sauce (preferably Pearl River Bridge brand)
  • 2 garlic cloves
  • 2 cups fresh soybean sprouts
  • 12 large dried black mushrooms (3 oz)
  • + 9 more ingredients
    • ½ cup fresh or frozen ginkgo nuts
    • 5 cups water
    • 1 1/2-lb firm fresh tofu cake, or 1/2 cake from a 14- to 16-oz package
    • 2 dried bean curd skins (2 oz total)
    • 1/3 cup vegetarian oyster sauce
    • 3 ounces very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles)
    • 2 romaine hearts
    • ¼ cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
    • 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 (14-ounce) package water-packed extrafirm tofu, drained and cut into 1-inch cubes
    • 1 1/2 cups sliced carrot (about 4 carrots)
    • +19 other ingredients


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