Path: swen.emba.uvm.edu!news.cs.utah.edu!caen!msunews!agate!spool.mu.edu!uwm.edu!vixen.cso.uiuc.edu!newsfeed.internetmci.com!in1.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Buddha's Delight Followup-To: rec.food.cooking Date: 11 Feb 1996 19:27:14 -0700 Organization: Recipe Internet Lines: 72 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: Reply-To: Dave NNTP-Posting-Host: mack.rt66.com submitted by: Silkia@aol.com This dramatic "hot salad" is typical of Buddhist vegetarian dishes. A little work...but definitely worth it ! ! ! BUDDHA'S DELIGHT 1 c oil for deep-frying 1 t MSG (opt) 2 T dark soy sauce 2 T medium sherry 1 T water 1 sq. fermented bean curd 1 t salt 1/2 t sugar 2 T sesame oil DRIED INGREDIENTS: 4 lily buds, Golden Needles 4 wood ear black fungus 6 Nami Black mushrooms 2 bean curd sticks 1/2 c dried bamboo shoots (opt) 2 oz. bean thread noodles FRESH & CANNED INGREDIENTS: 2 c mung bean sprouts 2 stalks celery 2 medium carrots 1 bell pepper 1 long white turnip 2 leaves Napa cabbage 1/2 c canned ginko nuts 1/2 c canned baby corn 2 cakes pressed bean curd (OR 6 fried gluten balls) 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. Silkie Palm Springs Ca U..S..A. Recipe Internet Recipes from AROUND THE WORLD to subscribe, send E-mail to davidg@clam.rutgers.edu with the subject SUBSCRIBE RECIPES Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.