Buddha's Delight recipe for managing PCOS and pregnancy on Fertility Chef

Name: Buddha's Delight recipe for managing PCOS and pregnancy on Fertility Chef
Ingredients: 12 large dried black mushrooms (3 oz); 5 cups boiling-hot water plus additional for soaking bean curd skins; 2 dried bean curd skins (2 oz total); 1/2 lb fresh or thawed frozen large bamboo shoots; 2 to 3 oz very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles); 1 (1/2-lb) firm fresh tofu cake, or 1/2 cake from a 14- to 16-oz package, rinsed and drained; 2 tablespoons peanut or vegetable oil; 1 (1/2-inch) piece fresh ginger, peeled and very thinly sliced 2 garlic cloves, chopped; 1/2 cup peeled shelled fresh or frozen ginkgo nuts; 1/3 cup vegetarian oyster sauce; 1/4 cup light soy sauce (preferably Pearl River Bridge brand); 1/4 cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 3/4 teaspoon sugar; 2 cups fresh soybean sprouts (1/4 lb); 2 romaine hearts, trimmed and quartered lengthwise, then cut into 2-inch pieces (6 cups)

fertilitychef.com

Extremely subtle and very delicate, this special dish, called Buddha's Delight because it's completely vegetarian, is all about texture. The biggest challenge in making it is finding the right...

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Mixing bowl
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Chef's knife
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To 6-quart wide heavy pot
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Wooden spoon

Ingredients

12 large dried black mushrooms (3 oz)
5 cups boiling-hot water plus additional for soaking bean curd skins
2 dried bean curd skins (2 oz total)
1/2 lb fresh or thawed frozen large bamboo shoots
2 to 3 oz very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles)
1 (1/2-lb) firm fresh tofu cake, or 1/2 cake from a 14- to 16-oz package, rinsed and drained
2 tablespoons peanut or vegetable oil
1 (1/2-inch) piece fresh ginger, peeled and very thinly sliced 2 garlic cloves, chopped
1/2 cup peeled shelled fresh or frozen ginkgo nuts
1/3 cup vegetarian oyster sauce
1/4 cup light soy sauce (preferably Pearl River Bridge brand)
1/4 cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
3/4 teaspoon sugar
2 cups fresh soybean sprouts (1/4 lb)
2 romaine hearts, trimmed and quartered lengthwise, then cut into 2-inch pieces (6 cups)