Description
Buddha’s Delight Ingredients: Shiitake mushrooms - 1/2 cup soaked in 118 milliliter of cold or room temperature water depending on the size and may take an hour or longer. Dry wood arrow or tree hair fungus - 120 milliliter or 1/2 cup of cold water for about 30 minutes Firm tofu – 6 point 5 ounce or 185 grams (remove excess moisture on the tofu using paper towel. use a plate and a chopstick to hold the tofu then use a plate or bowl and place it on top of the tofu for about 10 to 15 minutes). Napa Cabbage - 2.3 ounce or 65 point 32 grams (Napa cut off the leaf from the stock cut the stalk into approximately 1 inch or 2 point 5 centimeter cut approximately). Carrot - 1 ounce or 28 grams of a into about 1/10 of an inch or 3 millimeter slices cut approximately Broccoli - 3 ounce or 85 grams Bamboo Shoots Baby corn Water chestnuts Snow peas Potato Starch/Corn Starch Olive oil/ vegetable oil. Preparation: Squeeze out the excess water from soaked wood ear. Cut the wood here into strips about five millimeter or 1/5 of an inch some wood. You may have a stem attached to it make sure to cut it off as it is hard and inedible. Shiitake mushrooms - squeeze out the excess water if you have a long stem on the shiitake mushrooms cut it off as the stem is tough and chewy cut the mushrooms into approximately half an inch with 1 point 2 centimeter strips strain the shiitake mushrooms liquid through a mesh strainer to remove any grits and impurities. Vegetables which includes - bamboo shoots, baby corn, water chestnuts and snow peas. Tofu - after about 10 to 15 minutes remove firm tofu from the paper towels. Cut the tofu in half on the side. Then cut into blocks about one inch or 2.54 centimeters across. Now let’s fry the tofu in a pot or wok heat the vegetable oil to 350 Fahrenheit 177 Celsius. Carefully lower the tofu end of oil use the skimmer or spider strainer to lower the tofu into the oil to avoid splashing. Fry the tofu for about 3 minutes or until golden brown. Make sure to flip the tofu over to ensure he been frying. After about three minutes take the tofu out and set it aside. Slurry thickener - a cup add in 1 tablespoon of potato starch and 1 tablespoon water and stir Broccoli - a pot of boiling water lightly blanch the broccoli for about 45 seconds. After about 45 seconds remove the broccoli from the water set it aside in a wok or pan. Turn your fire to medium-high and add in 2 tbsp. vegetable oil or olive oil man case after adding 2 tbsp. extra oil in order to coat the whole wok. Add in the Napa stock and the carrots first start fry it for about 10 to 15 seconds. Add in the baby corn water chestnuts and the boiled broccoli continue to stir fry for about 30 seconds. After 30 seconds add in the rest of the vegetable and stir for another 30 to 45 seconds. Add in the liquid from the shiitake mushroom continue to stir-fry or you can walk it out until the liquid evaporates. Actually just stir fry for about 10 to 15 seconds add in the fried tofu and stuff for 15 to 20 seconds. Now add in 1 cup or 254 milliliter of brown sauce once it comes to a boil add in the potato starch slurry and continue to stir fry for about 15 to 20 seconds or until all the vegetable are well coated with the sauce Lastly add in 1 teaspoon of sesame oil the stir frying. Time should take no more than 5 minutes. You want the vegetable to retain its crunchiness finally plate and serve immediately. On a side note vegetarians and the brown sauce replaced the chicken stock with the vegetable stock and replaced our oyster sauce with sauce from shiitake mushrooms. Garnish with some green onions in this dish you can also add an enoki mushroom some magic mushrooms or oyster mushrooms. This dish is usually served with some rice. www.actontv.org
