Buddha's Delight Recipe
Ingredients
- 3 sliced Ginger
- 3 cloves of chopped Garlic
- 1 chopped Leek
- 8 halved Shiitake Mushrooms
- 50g Black Fungus
- 30g Dried Lily Flowers
- 400g chopped Pak Choy
- 1/2 sliced Carrot
- 2 sticks of quartered Dry Bean Curd
- 1 bundle Glass Noodles
- 2 tbsp Olive Oil
- 3 cubes Red Fermented Bean Curd
- 2 tbsp Cooking Rice Wine (Shao Xing Wine) *Non-Halal
- 1 tsp Sesame Oil
- 2 tbsp Soy Sauce
- 2 tsp Sugar
- 1 cup Water
Servings:
- 2 tbsp Olive Oil
- 3 cubes Red Fermented Bean Curd
- 2 tbsp Cooking Rice Wine (Shao Xing Wine) *Non-Halal
- 1 tsp Sesame Oil
- 2 tbsp Soy Sauce
- 2 tsp Sugar
- 1 cup Water
Methods:
- Add 2 tbsp Olive Oil
- Add 3 sliced Ginger
- Add 3 cubes Red Fermented Bean Curd
- Sauté chopped Garlic
- Add white portions of the Leek
- Add Shiitake Mushrooms, Black Fungus, and Dried Lily Flowers.
- Stir fry for 1 minute.
- Add 2 tbsp Cooking Rice Wine (Shao Xing Wine) and stir fry for another minute.
- Next, add the Pak Choy and Dry Bean Curd, and cook on high heat. Stir-fry for 2 minutes.
- Add the remaining green portion of the Leek, 1 tsp Sesame Oil, 2 tbsp Soy Sauce, 2 tsp Sugar and 1 cup of Water.
- 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 Glass 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!
New Recipe
