MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Buddha's Delight
Categories: Vegetables, Mushrooms, Beans, Wine
Yield: 6 servings
2 tb Oil
3 sl Fresh ginger
3 tb Red fermented bean curd;
- (hong fu ru)
3 cl Garlic; sliced
1 md Leek; in 2" pieces
5 Dried shiitake mushrooms;
- soaked in warm water and
- sliced
1/4 c Dried wood ears; soaked in
- warm water; yields abt 1 c
1/4 c Dried lily flowers; soaked
- in warm water w/the tips
- cut off
2 tb Shaoxing wine
3 c Napa cabbage; in 2" pieces
1 c Fried tofu puffs
2 Sticks dried bean threads;
- soaked in warm water. cut
- in 2" pieces
1 ts Sesame oil
2 tb Soy sauce
2 ts Sugar
1 c Water or vegetable stock
1 sm Bundle mung bean noodles
- soaked in warm water,
- drained, cut in shorter
- pieces w/kitchen shears
Heat your wok over medium-high heat, and add the oil and
ginger. Let the ginger caramelize for about 30 seconds
without letting it burn. Add the red fermented bean curd
and break it up with your spatula. Add the garlic, the
white portions of the leeks (reserve to green portion
for later), mushrooms, wood ears, and lily flowers. Stir
fry for 1 minute. Add the Shaoxing wine and stir fry for
another minute.
Next, add the napa cabbage, fried tofu, and bean
threads, and crank up the heat as high as it will go.
Stir-fry for 2 minutes. Add the remaining green portion
of the leeks, sesame oil, soy sauce, sugar and water or
vegetable stock. Stir everything together, cover the
wok, and reduce the heat to medium. Cook for 6 minutes,
stirring occasionally.
Uncover the wok and turn the heat back up to high. Add
the mung bean noodles, which should soak up most of the
liquid. Keep stirring until most of the liquid has
evaporated. Transfer to a large bowl and serve with
steamed rice.
RECIPE FROM:
https://thewoksoflife.com
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