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The Hirshon 18 Ingredient Vegetarian Buddha’s Delight – 罗汉全斋


Ingredients

Units Scale
  • SAUCE INGREDIENTS
  • 4 tb Dark soy sauce
  • 4 tb shaoxing wine
  • 2 tb Water
  • 2 Sq. white fermented bean curd – 豆腐乳
  • 2 t Salt
  • 1 ts Sugar
  • 4 tb Sesame oil
  • DRIED INGREDIENTS
  • 4 Lily buds (金针; pinyin: jīnzhēn; also called “golden needles”)
  • 4 Wood ear black fungus (木耳; pinyin: mù ěr; also called black fungus)
  • 6 Dried Black mushrooms (冬菇; pinyin: dōnggū)
  • 2 Bean curd sticks (腐竹; pinyin: fǔ zhú; also called “tofu bamboo”)
  • 2 oz Cellophane noodles (粉絲; pinyin: fěn sī; also called “bean threads”)
  • 4 dried Bamboo fungus (竹笙, pinyin: zhúshēng or 竹荪; pinyin: zhúsūn) if unavailable use fresh or canned Bamboo shoots instead (simplified: 笋; traditional; 筍; pinyin: sǔn)
  • FRESH & CANNED INGREDIENTS
  • 2 c Mung bean sprouts (豆芽, pinyin: dòu yá; 芽菜, pinyin: yá cài; or 银芽, pinyin: yín yá)
  • 2 Stalks Chinese celery (芹菜; pinyin: qín cài) (prefered) or use western celery
  • 2 medium Carrots
  • 1 red Bell pepper
  • 1/2 Lotus root (藕; pinyin: ǒu)
  • 6 Fried or braised wheat gluten balls (traditional: 麵筋, simplified: 面筋; pinyin: miàn jīn)
  • 8 fresh Water chestnuts, peeled (traditional: 荸薺; simplified: 荸荠; pinyin: bíqí), use canned if unavailable
  • 1/3 cup Snow peas (traditional: 荷蘭豆; simplified: 荷兰豆; pinyin: hélándòu)
  • 1/2 c Canned gingko nuts (traditional: 銀杏; simplified: 银杏, pinyin: yín xìng; or 白果, pinyin: bái guǒ)
  • 1/2 c Canned baby corn
  • 2 Cakes pressed bean curd
  • 4 slices Takuan (Japanese pickled daikon radish, usually bright yellow in color)
  • FOR COOKING
  • 1 c Oil for deep-frying

Instructions

  1. Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour.
  2. 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 fungus or shoots into 2″ lengths. Cut soaked bean thread noodles into 3″ pieces.
  3. Wash and blanch bean sprouts, lotus root, celery and pepper. Slice celery, pepper, carrots, and cabbage into 2″ long pencil-size pieces and/or decorative slices as you see fit. Halve baby corn on the bias. Slice takuan into strips. Cut lotus root thinly.
  4. Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain.
  5. Mash fermented bean curd, then blend with sugar, dark soy, sherry and water.
  6. Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute.
  7. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute.
  8. Add ½ of the sauce 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.
  9. Uncover, sprinkle in sesame oil and if desired more sauce. Toss briefly. Serve in a warm bowl with remaining sauce on side.
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