Buddha's Delight - Dairy Free Recipes

Name: 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 teaspoon 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 liter boiling-hot water plus additional for soaking bean curd skins

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Buddha's Delight might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains about 13g of protein, 12g of fat, and a total of 220…

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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 teaspoon 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 liter boiling-hot water plus additional for soaking bean curd skins