Buddha's Delight - Dairy Free Recipes

Ingredients

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