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Ingredients

• (8oz.) of bamboo shoots (drained if using canned)
• (16oz.) of mushrooms (bella or straw) drained if using canned
• 2 carrots (peeled and ½ inch sliced) or cut lengthwise into thin strips
• (2 - 3oz.) of cellophane noodles (optional) egg noodles (optional)
• 1 cup of Chinese cabbage (napa, bok choy) or green cabbage (shredded)
• (4 oz.) of snow peas or 1 small box if using frozen
• 1 (16oz.) firm or extra form tofu block (pressed, drained, 1” cubed)
• 1 small can of water chestnuts (drained)
• (16oz.) of bean sprouts (drained if using canned)
• 1 (16oz.) can of baby corn (each cut in half)
• 2 Tblsp of peanut (for frying)
• FOR THE SAUCE:
• ½ cup of vegetable broth
• 2 Tblsp of chinese cooking rice vinegar
• 2 Tblsp of soy sauce
• 2 Tblsp of mirin
• 2 garlic cloves (minced or paste)
• ½ inch piece of ginger (minced or paste)
• 1 tsp of sesame oil
• 1 tsp of sugar (white or brown)

Description

This Dish Is Traditionally Enjoyed By Vegetarian Buddhist Monks, But It Has Also Grown In Popularity Around The World As A Common Vegetarian Dish Option In Chinese Restaurants.

Group Recipes