Buddha's Delight

Name: Buddha's Delight
Yield: 6
Cuisine: Chinese
Ingredients: vegetable oil; monosodium glutamate; soy sauce, dark; sherry; water; bean curd; salt; sugar; sesame oil; lily buds, dried; fungus; mushrooms; bean curd; bamboo shoots; bean thread noodles; mung bean sprouts; celery; carrots; sweet red bell peppers; turnip; napa (Chinese) cabbage; ginkgo nuts; baby corn; bean curd

Yield

6 servings

Prep

10 min

Cook

30 min

Ready

40 min

Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1	cup	vegetable oil for deep-frying
1	teaspoon	monosodium glutamate optional	*
2	tablespoons	soy sauce, dark
2	tablespoons	sherry medium
1	tablespoon	water
1	Sq.	bean curd fermented	*
1	teaspoon	salt
½	teaspoon	sugar
2	tablespoons	sesame oil
Dried ingredients
4	each	lily buds, dried	*
4	each	fungus wood ear, black	*
6	each	mushrooms black
2	each	bean curd sticks	*
½	cup	bamboo shoots optional, dried
2	ounces	bean thread noodles	*
Fresh and canned ingredients
2	cups	mung bean sprouts
2	Stalks	celery	*
2	medium	carrots
1	each	sweet red bell peppers
1	each	turnip white	*
2	Leaves	napa (Chinese) cabbage	*
½	cup	ginkgo nuts canned	*
½	cup	baby corn canned	*
2	Cakes	bean curd preseed	*

Ingredients

Amount	Measure	Ingredient	Features
237	ml	vegetable oil for deep-frying
5	ml	monosodium glutamate optional	*
3E+1	ml	soy sauce, dark
3E+1	ml	sherry medium
15	ml	water
1	Sq.	bean curd fermented	*
5	ml	salt
2.5	ml	sugar
3E+1	ml	sesame oil

Dried ingredients
4	each	lily buds, dried	*
4	each	fungus wood ear, black	*
6	each	mushrooms black
2	each	bean curd sticks	*
118	ml	bamboo shoots optional, dried
57.8	ml/g	bean thread noodles	*

Fresh and canned ingredients
473	ml	mung bean sprouts
2	Stalks	celery	*
2	medium	carrots
1	each	sweet red bell peppers
1	each	turnip white	*
2	Leaves	napa (Chinese) cabbage	*
118	ml	ginkgo nuts canned	*
118	ml	baby corn canned	*
2	Cakes	bean curd preseed	*

Directions

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.

* not incl. in nutrient facts

Nutrition Facts

147g

Amount per Serving

Calories 69074% of calories from fat

% Daily Value *

Total Fat 57g 88%

Saturated Fat 8g 38%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 817mg 34%

Total Carbohydrate 7g 7%

Dietary Fiber 1g 5%

Sugars g

Protein 55g

Vitamin A 73% • Vitamin C 103%

Calcium 38% • Iron 64%

Buddha's Delight

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