Buddha’s Delight

Ingredients

  • 12 large dried black mushrooms (3 oz)
  • 5 cups boiling-hot water plus additional for soaking bean curd skins
  • 2 dried bean curd skins (2 oz total)
  • 1/2 pound fresh or thawed frozen large bamboo shoots
  • 2 to 3 oz very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles)
  • 1 (1/2-lb) firm fresh tofu cake, or 1/2 cake from a 14- to 16-oz package, rinsed and drained
  • 2 tablespoon peanut or vegetable oil
  • 1 (1/2-inch) piece fresh ginger, peeled and very thinly sliced 2 garlic cloves, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup peeled shelled fresh or frozen ginkgo nuts
  • 1/3 cup vegetarian oyster sauce
  • 1/4 cup light soy sauce (preferably Pearl River Bridge brand)
  • 1/4 cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
  • 3/4 teaspoon sugar
  • 2 cups fresh soybean sprouts (1/4 lb)
  • 2 romaine hearts, trimmed and quartered lengthwise, then cut into 2-inch pieces (6 cups)

Description

Extremely Subtle And Very Delicate, This Special Dish, Called Buddha’s Delight Because It’s Completely Vegetarian, Is All About Texture.

Gourmet Magazine Favicon Gourmet Magazine
View Full Recipe



MS Found Country:US image description
Back to top