*  Exported from  MasterCook  *
 
                              BUDDHA'S DELIGHT
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Oil for deep-frying
    1       t            MSG (opt)
    2       tb           Dark soy sauce
    2       tb           Medium sherry
    1       tb           Water
    1                    Sq. fermented bean curd
    1       t            Salt
      1/2   ts           Sugar
    2       tb           Sesame oil
                         -----DRIED INGREDIENTS-----
    4                    Lily buds, Golden Needles
    4                    Wood ear black fungus
    6                    Nami Black mushrooms
    2                    Bean curd sticks
      1/2   c            Dried bamboo shoots (opt)
    2       oz           Bean thread noodles
                         -----FRESH & CANNED INGREDIENTS-----
    2       c            Mung bean sprouts
    2                    Stalks celery
    2       md           Carrots
    1                    Bell pepper
    1                    Long white turnip
    2                    Leaves Napa cabbage
      1/2   c            Canned ginko nuts
      1/2   c            Canned baby corn
    2                    Cakes pressed bean curd,
    6                    OR fried gluten balls)
 
   Preparation:  Rinse, then soak dried ingredients in warm water: soak bean
   curd sticks overnight; soak rest about 1 hour. 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 shoots into 2 lengths. Cut soaked
   bean thread noodles into 3 pieces.
   
   Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper,
   carrots, turnip and cabbage into 2 long pencil-size pieces. Halve baby
   corn on the bias.
   
   Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil
   until slightly tan but still pliable. Drain.
   
   Mash fermented bean curd, then blend with sugar, dark soy, sherry and
   water.
   
   Stir-frying:  Heat wok until medium-hot.  Add 4 tablespoons of deep-frying
   oil.  Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok
   to high.  Add fresh and canned ingredients, and stir-fry for 2 more
   minutes: sprinkle in salt after first minute. Add liquid 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.
   Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm
   bowl.
  
 
 
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