Buddha's Delight Vegan Stir-Fry recipe
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Ingredients
- 2 cups water 2 fermented bean curd blocks 3 tablespoons vegetarian mushroom oyster sauce 1 teaspoon mushroom seasoning ½ teaspoon salt ½ teaspoon cornstarch ½ teaspoon sesame oil ½ teaspoon white sugar ground black pepper to taste 1 tablespoon vegetable oil 2 (1/2 inch) pieces fresh ginger, peeled and thinly sliced 4 ounces fried tofu, cut into 4 pieces 2 ounces lotus root, peeled and thinly sliced 2 ounces ginkgo nuts 1 ounce dried lily flowers, soaked in hot water 8 dried red dates 5 fresh shiitake mushrooms, diced 1 carrot, sliced 7 ounces napa cabbage, cut into small pieces 2 ounces snow peas 2 ounces fresh black fungus 1 (2 ounce) package cellophane noodles 1 tablespoon goji berries, soaked in water ½ teaspoon salt 1 ounce dried black moss (nostoc), rehydrated
Nutrition Info
- 542.3 caloriescarbohydrate: 98.6 gcholesterol: 0.1 mgfat: 14.5 gfiber: 11 gprotein: 13.4 gsaturatedFat: 2.2 gservingSize: -sodium: 1321.1 mgsugar: 52.4 gtransFat: : -unsaturatedFat: : -
Directions Buddha's Delight Vegan Stir-Fry
Directions
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Mix water, fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper together in a bowl until fermented tofu has dissolved.
Cook vegetable oil and ginger in a skillet over medium heat for 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Cook until golden brown, about 5 minutes. Add cabbage, snow peas, black fungus, noodles, goji berries, and salt. Cook for another 3 minutes. Add moss and fermented tofu mixture, bring to a boil. Remove from heat and transfer to a serving dish.