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 lb 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 tablespoons peanut or vegetable oil

1 (1/2-inch) piece fresh ginger, peeled and very thinly sliced 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. The...

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