Subject: Buddha's Delight
From: Dave <[email-masked]>
Date: 11 Feb 1996 19:27:14 -0700
Newsgroups: rec.food.recipes

submitted by: [email-masked]

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.

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