Buddhist Delight (Stir Fry)

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Buddhist Delight (Stir Fry)

Traditionally served on New Year's Day.

 

4 dried Shiitake or Chinese black mushrooms

1/2 cup dried lily buds

4 dried bean curd sticks

8 oz. bamboo shoots

6 fresh water chestnuts

2 large carrots

1 cup shredded Napa cabbage

4 oz. snow peas

1/4 cup canned gingko nuts

1 knuckle of ginger, crushed

 

~~~Sauce~~~

4 TB reserved mushroom soaking liquid or vegetable stock

1 TB Chinese rice wine or dry sherry

1 TB dark soy sauce

1 tsp. sugar

1/2 tsp. sesame oil

 

~~~Other~~~

Vegetable or peanut oil for stir frying, as needed

Salt, to taste

 

1. In separate bowls, soak the mushrooms, dried lily buds, and dried bean

curd sticks in hot water

for 20 to 30 minutes to soften. Squeeze out any excess liquid. Reserve the

mushroom soaking liquid,

straining it if necessary to remove any grit. Remove the stems and cut the

mushroom tops in half if

desired.

 

2. Slice the bamboo shoots. Peel and finely chop the water chestnuts. Peel

the carrots, cut in half,

and cut lengthwise into thin strips. Shred the Napa cabbage. String the snow

peas and cut in half.

Drain the gingko nuts. Crush the ginger.

 

3. Combine the reserved mushroom soaking liquid or vegetarian stock with the

Chinese rice wine or

sherry, dark soy sauce, sugar and sesame oil. Set aside.

 

4. Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the

heated wok.

 

5. When the oil is hot, add the carrots. Stir fry for 1 minute, and add the

dried mushrooms and lily

buds.

 

Stir fry for 1 minute, and add the water chestnuts, bamboo shoots, snow peas

and ginger. Stir in the

shredded cabbage and gingko nuts. Add the bean curd sticks.

 

6. Add the sauce ingredients and bring to a boil. Cover, turn down the heat

and let the vegetables

simmer for 5 minutes. Taste and add salt or other seasonings as desired.

Serve hot.