Buddha’s Delight
Celebrate Chinese New Year with this recipe
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Celebrate Chinese New Year with Chef Nick Liu family recipe for the classic Buddha’s Delight. Start the new year right with this nourishing meal.
“This is to cleanse the body.”
Ingredients
2
dried shiitake mushrooms
mushroom soaking liquid
1
bean curd stick
1
bundle bean thread noodle
1/4 cup
fat choy (black moss)
4
puffed tofu
2
leaves napa cabbage
1
stalk lettuce stem
1 tbsp
ginger
1 tbsp
garlic
1 tbsp
scallion
2 tbsp
sesame oil
Sauce Ingredients
1/4 cup
reserved shiitake mushroom water
1 tsp
sesame oil
1 tsp
kecap manis (sweet soy sauce)
1 tbsp
soy sauce
1 tsp
cornstarch
Instructions
Method:
Tip - plan ahead when making this dish. You will have to pre soak all of the dry ingredients.
- Combine all sauce ingredients together and mix well. Put aside until needed.
- Drain rehydrated bean thread noodles and rinse under cold water. Using scissors, cut the bundle of noodles in half.
- Mix ginger, garlic and green onions together in a small bowl.
- In a wok or large pan, heat oil until lightly smoking.
- Add ginger/garlic/scallion mix and sauté for 10 seconds, add napa cabbage and celtuce. Season with salt and stir fry for 2 minutes.
- Add mushrooms, tofu puffs, and bean curd stick, season with salt and stir fry until slightly coloured, 3-4 minutes.
- Add bean thread noodles and cook, tossing and stirring, for 1 minute.
- Remix sauce before adding to wok and sauté while stirring to coat ingredients, cook until sauce thickens and the noodles and tofu puffs have absorbed some of the liquid, 2-3 minutes.