Buddha's Delight
Ingredients
- 3 caps mushrooms - softened & stem removed
- 8 oz firm tofu - drained, cubed, pan-fried & seasoned with salt
- 1 small carrot, chopped
- 1 cup napa cabbage, chopped
- 1 fried beancurd stick
- 1 bunch of mung bean thread - soaked until pliable
- 1/2 cup sugar snap peas - blanched in hot boiling water for 5 mins, then rinse with cold water
- 1/2 cup sliced lotus roots
- 1/4 cup peanuts - cooked in hot water until soft & drained
- a handful of tofu puffs - rinsed with water to remove excess oil
- a handful of wood ear mushrooms - soaked until soft
- a handful of dried lily flowers - soaked until soft & tough tip removed
- a handful of dried black moss
- oil, salt, white pepper to taste
- Sauce: Mix together 3 tablespoons soy sauce
- 1 teaspoon sugar in 1.5 cups veggie stock until well combined.
Preparation
In a heated non-stick pan with 2 tablespoons oil, sauté mushrooms until fragrant, then add carrot & continue to cook until carrot is tender. Add in all other ingredients & sauce except Napa cabbage, sugar snap peas & dried black moss. Place a lid over & let simmer over low heat until mung bean thread is soft. Add more veggie stock, if needed & season accordingly. Finally, stir in the last 3 ingredients, add a few dashes of white pepper & give it a quick toss until all ingredients are well combined. .