Buddha's Delight

Buddha's Delight
Photo by Mikkel Vang

Ingredients

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

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 (14-ounce) package water-packed extrafirm tofu, drained and cut into 1-inch cubes
    • 1 cup snow peas, trimmed
    • +18 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network