Recipe#25719

Title: BUDDHA'S DELIGHT

Soar

1       c            Oil for deep-frying
   1       t            MSG (opt)
   2       tb           Dark soy sauce
   2       tb           Medium sherry
   1       tb           Water
   1                    Sq. fermented bean curd
   1       t            Salt
     1/2   ts           Sugar
   2       tb           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       md           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,
   6                    OR 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.