International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Dunkadelic Double Cheeseburger






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > buddha's delight
This dramatic "hot salad" is typical of Buddhist vegetarian dishes. A little work...but definetly 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.

Buddha's Delight


SUBMITTED BY
list all recipes for VEGETABLES (485)
list all Chinese recipes (124)
list all recipes by SILKIA (14)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: buddha's
keyword: delight
ethnicity: chinese
recipes for vegetables
recipes by Silkia
Email Address:
(posted September 24, 1998)

This dramatic "
hot salad" is typical of Buddhist vegetarian dishes. A little work...but definetly 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.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.