Buddha's Delight
Mixed vegetable delight
EASY 30 MINUTES
• 3 oz broccoli
• 1 oz carrot
• 3 tbsp wood ear
• 5 shiitake mushrooms (Chinese black mushrooms)
• 6 oz firm fried tofu
• 1 oz bamboo shoots
• 3 oz baby corn
• 1 oz water chestnuts (sliced)
• 10 snow peas
• 2 stems of Napa cabbage
• 1 tsp sesame oil
• ¼ tsp salt
• ½ tsp sugar
• 1 tsp soy sauce
• 3 tsp oyster sauce
• ½ cup water
1 Soak Shiitake mushrooms in ½ cup water until soft and totally hydrated. It may take a couple hours or longer.
2 Soak wood ear in ½ cup cold water for about 30 mins.
3 Mix seasonings until sugar dissolves.
4 Cut broccoli into bite sizes. Cut carrot into thin slices.
5 Clean Napa cabbage and cut it into 2 in. pieces.
6 Squeeze out excess water from the wood ear. Remove the hard part and cut wood ear into strips about ⅕ in.
7 Clean mushrooms. Squeeze out excess water. Remove mushroom stems and cut in halves. Save the mushroom water for later use.
8 Peel the ends of snow peas.
9 Cut fried tofu into 1 in. pieces.
10 Heat 3 cups of water in wok. When water is boiled, add broccoli to wok for 45 seconds. Remove broccoli and set aside for later use.
11 Turn heat to high, add 2 tbsp oil in wok, spread oil evenly. Add Napa cabbage, mushrooms, fry tofu and carrot slices, stir fry for 45 seconds. Add in baby corn, wood ear, bamboo shoot and water chestnuts. Continue to stir fry for about 1 minute. Lastly add broccoli and snow peas, stir fry for 15 seconds.
12 Add in mushroom water, continue to stir fry for about 1 minute.
13 Add in seasonings, stir fry for about 15 seconds. Add cornstarch mixture (1 tsp cornstarch and 2 tbsp water) until all the vegetables are well coated with the sauce.
14 Add 1 tsp sesame oil, stir vegetables evenly. Dish up and serve hot.