Buddhas Delight Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Oil for deep-frying,
1 tsp: MSG, opt
2 tbsp: Dark soy sauce,
2 tbsp: Medium sherry,
1 tbsp: Water,
1 Sq.: fermented bean curd,
1 tsp: Salt,
1/2 tsp: Sugar,
2 tbsp: Sesame oil,
DRIED INGREDIENTS
4: Lily buds, Golden Needles
4: Wood ear black fungus,
6: Nami Black mushrooms,
2: Bean curd sticks,
1/2 cup: Dried bamboo shoots, opt
2 ounce: Bean thread noodles,
FRESH & CANNED INGREDIENTS
2 cup: Mung bean sprouts,
2 Stalks: celery,
2 medium: Carrots,
1: Bell pepper,
1: Long white turnip,
2 Leaves: Napa cabbage,
1/2 cup: Canned ginko nuts,
1/2 cup: Canned baby corn,
2 Cakes: pressed bean curd,
6: OR fried gluten balls),
Directions:
Preparation: Rinse, then soak dried ingredients in warm water: soak
bean curd sticks overnight; soak rest about 1 hour. Cut bean curd
sticks and lily buds into 2" sections. Remove hard stems from wood
ears, and slice thinly. Remove stems from black mushrooms (reserve
for stock pot); halve the caps. Cut thin strands of bamboo shoots
into 2" lengths. Cut soaked bean thread noodles into 3" pieces.
Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper,
carrots, turnip and cabbage into 2" long pencil-size pieces. Halve
baby corn on the bias.
Slice pressed bean curd same size as vegetables. Deep-fry in shallow
oil until slightly tan but still pliable. Drain.
Mash fermented bean curd, then blend with sugar, dark soy, sherry and
water.
Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of
deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1
minute. Turn wok to high. Add fresh and canned ingredients, and
stir-fry for 2 more minutes: sprinkle in salt after first minute. Add
liquid mixture, mixing with juices in pan. Add noodles. Reduce heat
to medium, cover wok, and steam for 5 minutes, or until vegetables
are cooked but still firm. Uncover, sprinkle in MSG and sesame oil.
Toss briefly. Serve in a warm bowl.
Source from luhu.jp
bean curd sticks overnight; soak rest about 1 hour. Cut bean curd
sticks and lily buds into 2" sections. Remove hard stems from wood
ears, and slice thinly. Remove stems from black mushrooms (reserve
for stock pot); halve the caps. Cut thin strands of bamboo shoots
into 2" lengths. Cut soaked bean thread noodles into 3" pieces.
Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper,
carrots, turnip and cabbage into 2" long pencil-size pieces. Halve
baby corn on the bias.
Slice pressed bean curd same size as vegetables. Deep-fry in shallow
oil until slightly tan but still pliable. Drain.
Mash fermented bean curd, then blend with sugar, dark soy, sherry and
water.
Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of
deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1
minute. Turn wok to high. Add fresh and canned ingredients, and
stir-fry for 2 more minutes: sprinkle in salt after first minute. Add
liquid mixture, mixing with juices in pan. Add noodles. Reduce heat
to medium, cover wok, and steam for 5 minutes, or until vegetables
are cooked but still firm. Uncover, sprinkle in MSG and sesame oil.
Toss briefly. Serve in a warm bowl.
Source from luhu.jp
Tags
Chinese