Buddha’s Delight

Name: Buddha’s Delight
Ingredients: 2 tbsp canola oil; 3 slices fresh ginger; 3 garlic cloves (sliced); ½ cup snow peas; ½ cup carrots; 5 dried whole shiitake flower mushrooms (soaked in warm water); ¼ cup dried wood ear fungus (soaked in warm water and sliced into bite sized pieces); 2 cups wombok (cut into 5cm pieces); ½ cup lotus root (sliced); 2 sticks dried bean sticks (soaked in warm water and cut into 5cm pieces); 1 small bundle of mung bean noodles (soaked in warm water, drained and cut into 5cm parts with kitchen shears); ¼ cup dried chestnuts (soaked in warm water and drained); ¼ cup gingko nuts; 2 tbsp Lee Kum Kee Vegetarian Stir-Fry Sauce; 1 tbsp Shaoxing wine; 1 tsp sesame oil; 1 tbsp soy sauce; 1 tsp sugar; 1 cup water or vegetable stock

asianinspirations.com.au

Buddha’s Delight is a Chinese dish featuring intriguingly distinct ingredients. Expand your palette by cooking with mungbean noodles, gingko nuts and dried…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.

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Ingredients

2 tbsp canola oil
3 slices fresh ginger
3 garlic cloves (sliced)
½ cup snow peas
½ cup carrots
5 dried whole shiitake flower mushrooms (soaked in warm water)
¼ cup dried wood ear fungus (soaked in warm water and sliced into bite sized pieces)
2 cups wombok (cut into 5cm pieces)
½ cup lotus root (sliced)
2 sticks dried bean sticks (soaked in warm water and cut into 5cm pieces)
1 small bundle of mung bean noodles (soaked in warm water, drained and cut into 5cm parts with kitchen shears)
¼ cup dried chestnuts (soaked in warm water and drained)
¼ cup gingko nuts
2 tbsp Lee Kum Kee Vegetarian Stir-Fry Sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
1 tbsp soy sauce
1 tsp sugar
1 cup water or vegetable stock