Buddha's delight

Buddha's delight

Tags

Chinese

Cook

Ingredients

  • 3 slices fresh ginger
  • 3 tbsp red fermented bean curd
  • 6 cloves garlic
  • 1 medium leek
  • 8 dried shiitake mushrooms
  • ¼ cup dried wood ears
  • ¼ cup dried lily flowers
  • 2 tbsp shaoxing wine
  • 3 cups napa cabbage, chopped
  • 1 carrot, sliced
  • 4 heads baby pak choi
  • 1 cup shiitake mushrooms
  • 1 cup fried tofu puffs
  • 1 tin bamboo shoots
  • 2 sticks dried bean curd
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 2 tsp sugar
  • ½ cup vegetable stock
  • 1 small bundle mung bean noodles
  • Rice

Steps

  1. Rinse lily flowers. Place in a bowl and cover in boiling water for at least 30 mins. Cut off the ends.
  2. Soak dried shiitake mushrooms, bean curd and wood ears in separate bowls of hot water for 30 mins.
  3. Clean and cook the rice.
  4. Soak the mung bean noodles in warm water, drain and cut into shorter pieces.
  5. Heat oil in the wok and add the ginger and carrot.
  6. Add the red fermented bean curd and break it up with your spatula.
  7. Add the garlic, the white portions of the leeks, wood ears, and lily flowers.
  8. Next add the cabbage, tofu, and bean threads and turn up the heat.
  9. Add the rest of the leeks, sesame oil, soy sauce, sugar, shiitake mushrooms, stock and ½ cup mushroom stock.
  10. Cook until the vegetables are cooked through. Adding the pak choi halfway.
  11. Add the mung bean noodles and keep stirring until most of the liquid has evaporated.