BAMBOO FUNGUS RECIPES
BUDDHA'S DELIGHT (賀年齋菜) | MADE WITH LAU
Learn how to make this meaningful New Year's vegetarian dish!
Provided by Made With Lau
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 28
Steps:
- In separate bowls of warm water, soak the bamboo fungus, vermicelli noodles, and cloud ear fungus.
- Trim the ends off of the seafood mushrooms, and give them a quick clean.
- In a small bowl, smash the red fermented bean curd down into a rough paste.
- Heat up a wok or a pan with oil on high heat. When the oil reaches 160°C (320°F), fry the cut-up beancurd sheets in small batches, until they float to the surface, which should take about 8 seconds.
- Heat your wok on high heat for about a minute, add the oil that you set aside from frying the dried beancurd sheets, and then turn the heat down to medium.
- Add water, which includes the water that the shiitake mushrooms were soaking in.
- Add all of the sauce that we mixed earlier.
- Prepare a slurry by mixing cornstarch and water in a small bowl.
- Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.
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Ordering Chinese soup for takeout really warms the soul and is the perfect dish for any kind of cold weather. Now, you can make multiple Chinese soup recipes right at home with the help of the list below. You'll find Chinese noodle soup, Chinese vegetable soup, Chinese chicken soup recipe, traditional Chinese soup recipes, healthy
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Extremely subtle and very delicate, this special dish, called Buddha's Delight because it's completely vegetarian, is all about texture. The biggest challenge in making it is finding the right ingredients, but the reward is worth the effort. Prepared with fresh vegetables, this recipe is sublime. If you can't find them fresh, don't be tempted to use canned (frozen bamboo shoots and ginkgo nuts are acceptable, however). Traditional Buddha's Delight doesn't call for garlic, but we find it makes all the difference. The recipe also serves 4 as a fabulous vegetarian main course.
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- Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.
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