Simplified Buddha's Delight for Lunar New Year
Ingredients
- 3 caps mushrooms
- 8 oz firm tofu
- 1 small carrot
- 1 cup Napa cabbage
- 1 fried beancurd stick
- 1 bunch of mung bean thread
- 1/2 cup sugar snap peas
- 1/2 cup sliced lotus roots
- 1/4 cup peanuts
- a handful of tofu puffs
- a handful of wood ear mushrooms
- a handful of dried lily flowers
- a handful of dried black moss
- oil, salt, white pepper to taste
Sauce
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1.5 cups veggie stock
Preparation
Soften the mushrooms and remove stems.
Drain, cube, and pan-fry the tofu with salt until seasoned.
Chop the carrot and Napa cabbage.
Soak the mung bean thread, wood ear mushrooms, dried lily flowers, and dried black moss until soft and pliable; remove tough tips from dried lily flowers.
Blanch sugar snap peas in boiling water for 5 minutes, then rinse with cold water.
Cook peanuts in hot water until soft and drain; rinse tofu puffs with water to remove excess oil.
Mix together the sauce ingredients: 3 tablespoons soy sauce, 1 teaspoon sugar, and 1.5 cups veggie stock until well combined.
In a heated non-stick pan with 2 tablespoons oil, sauté mushrooms until fragrant.
Add carrot and continue to cook until carrot is tender.
Add in all other ingredients and sauce except Napa cabbage, sugar snap peas, and dried black moss.
Place a lid over and let simmer over low heat until mung bean thread is soft; add more veggie stock if needed and season with salt and other seasonings accordingly.
Finally, stir in Napa cabbage, sugar snap peas, dried black moss, add a few dashes of white pepper, and toss quickly until all ingredients are well combined.