Buddha's Delight
Source : Rhonda Parkinson, Your About.com Guide to Chinese Food
Luóhàn zhāi, lo han jai, lo hon jai, Luóhàn cài
This vegetarian dish is traditionally served on New Year's Day.
For extra flavor, vegetarian stock can be used instead of mushroom
soaking liquid.
Prep Time: 30 minutes Cook Time: 15 minutes
Ingredients:
4 dried Shiitake or Chinese black mushrooms
1/2 cup dried lily buds
4 dried bean curd sticks
8 ounces bamboo shoots
6 fresh water chestnuts
2 large carrots
1 cup shredded Napa cabbage
4 ounces snow peas
1/4 cup canned gingko nuts
1 knuckle of ginger, crushed
Sauce:
4 tablespoons reserved mushroom soaking liquid or vegetable stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon dark soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
Other:
Vegetable or peanut oil for stir-frying, as needed
Salt, Accent or MSG to taste
Preparation:
In separate bowls, soak the mushrooms, dried lily buds, and dried bean
curd sticks in hot water for 20 to 30 minutes to soften. Squeeze out any
excess liquid.
Reserve the mushroom soaking liquid, straining it if necessary to remove
any grit.
Remove the stems and cut the mushroom tops in half if desired.
Slice the bamboo shoots.
Peel and finely chop the water chestnuts.
Peel the carrots, cut in half, and cut lengthwise into thin strips.
Shred the Napa cabbage.
String the snow peas and cut in half.
Drain the gingko nuts.
Crush the ginger.
Combine the reserved mushroom soaking liquid or vegetarian stock with
the Chinese rice wine
or sherry, dark soy sauce, sugar and sesame oil.
Set aside.
Heat the wok over medium-high to high heat.
Add 2 tablespoons oil to the heated wok.
When the oil is hot, add the carrots.
Stir-fry1 for 1 minute, and add the dried mushrooms and lily buds.
Stir-fry for 1 minute, and add the water chestnuts, bamboo shoots, snow
peas and ginger.
Stir in the shredded cabbage and gingko nuts.
Add the bean curd sticks.
Add the sauce ingredients and bring to a boil.
Cover, turn down the heat and let the vegetables simmer for 5 minutes.
Taste and add salt or other seasonings as desired.
Serve hot.
Source : Rhonda Parkinson, Your About.com Guide to Chinese Food
Luóhàn zhāi, lo han jai, lo hon jai, Luóhàn cài
This vegetarian dish is traditionally served on New Year's Day.
For extra flavor, vegetarian stock can be used instead of mushroom
soaking liquid.
Prep Time: 30 minutes Cook Time: 15 minutes
Ingredients:
4 dried Shiitake or Chinese black mushrooms
1/2 cup dried lily buds
4 dried bean curd sticks
8 ounces bamboo shoots
6 fresh water chestnuts
2 large carrots
1 cup shredded Napa cabbage
4 ounces snow peas
1/4 cup canned gingko nuts
1 knuckle of ginger, crushed
Sauce:
4 tablespoons reserved mushroom soaking liquid or vegetable stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon dark soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
Other:
Vegetable or peanut oil for stir-frying, as needed
Salt, Accent or MSG to taste
Preparation:
In separate bowls, soak the mushrooms, dried lily buds, and dried bean
curd sticks in hot water for 20 to 30 minutes to soften. Squeeze out any
excess liquid.
Reserve the mushroom soaking liquid, straining it if necessary to remove
any grit.
Remove the stems and cut the mushroom tops in half if desired.
Slice the bamboo shoots.
Peel and finely chop the water chestnuts.
Peel the carrots, cut in half, and cut lengthwise into thin strips.
Shred the Napa cabbage.
String the snow peas and cut in half.
Drain the gingko nuts.
Crush the ginger.
Combine the reserved mushroom soaking liquid or vegetarian stock with
the Chinese rice wine
or sherry, dark soy sauce, sugar and sesame oil.
Set aside.
Heat the wok over medium-high to high heat.
Add 2 tablespoons oil to the heated wok.
When the oil is hot, add the carrots.
Stir-fry1 for 1 minute, and add the dried mushrooms and lily buds.
Stir-fry for 1 minute, and add the water chestnuts, bamboo shoots, snow
peas and ginger.
Stir in the shredded cabbage and gingko nuts.
Add the bean curd sticks.
Add the sauce ingredients and bring to a boil.
Cover, turn down the heat and let the vegetables simmer for 5 minutes.
Taste and add salt or other seasonings as desired.
Serve hot.
No comments:
Post a Comment