Buddhas Delight Jai Recipes

Steps:

• Soak mushrooms in 5 cups boiling-hot water in a bowl, keeping them submerged with a small plate and turning mushrooms over occasionally, until softened and cool enough to handle, about 30 minutes. Squeeze excess liquid from caps back into bowl and reserve liquid, then cut out and discard stems from mushrooms. Cut caps into 1-inch wedges.
• While mushrooms soak, carefully break bean curd skins in half crosswise, then halve each portion crosswise again. Transfer to a bowl, then add enough boiling-hot water to cover and soak, turning occasionally, until softened, about 30 minutes.
• If using fresh bamboo, trim bottoms of shoots, then halve shoots lengthwise with a sharp heavy knife. Pull off and discard leaves from shoots, then remove any blemishes with a sharp paring knife (don't worry about natural dotted pattern along base of shoots).
• Cover fresh or frozen bamboo with cold water by 1 inch in a 2-quart saucepan and bring to a boil. Boil 2 minutes, then drain in a colander and rinse under cold water. Repeat boiling and rinsing, then arrange bamboo halves, cut sides down, on a cutting board and cut bamboo lengthwise into 1/4-inch-thick slices.
• Soak noodles in cold water to cover until softened, about 5 minutes, then drain in colander and transfer to a bowl.
• Drain bean curd skins in colander. When cool enough to handle, squeeze dry and cut crosswise into 1-inch pieces.
• Halve tofu lengthwise, then cut each half crosswise into 1/2-inch-thick slices.
• Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.

Steps:

• 1. Soak the shiitake mushrooms and lily buds in a bowl of warm water for 15 to 20 minutes. Squeeze out the excess water. Discard the stems from the mushrooms and thinly slice the mushroom caps. (For extra mushroom flavor, reserve the soaking liquid and add it to the dish.) Slice the rough black ends off the lily buds and discard, cut the lily buds in half, and pull apart the strands.
• 2. Rinse the bamboo shoots and thinly slice them. Trim and discard the hard ends from the snow peas and cut the snow peas lengthwise. Drain and finely chop the water chestnuts.
• 3. In a large bowl, soak the bean thread noodles in enough warm water to cover for 10 minutes to soften them. Drain, shake off the excess water, and set aside.
• 4. Drain and rinse the tofu, then pat dry with paper towels. Slice the tofu into 1-inch cubes.
• 5. Prepare the sauce: In a small bowl, stir together the vegetable broth, soy sauce, hoisin sauce, sesame oil, and brown sugar. Set aside.
• 6. Heat a wok, Dutch oven, or deep 14-inch skillet over medium heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the ginger and cook until fragrant, about 30 seconds. Add the mushrooms, lily buds, bamboo shoots, snow peas, water chestnuts, cabbage, and tofu. Add the sauce and the mushroom soaking liquid (if using) and bring to a boil. Reduce the heat to a simmer, cover, and cook for 3 to 4 minutes. Remove the lid, add the drained bean thread noodles, re-cover the wok, and simmer for about another 5 minutes, or until the noodles are cooked. (Don't worry if the dish looks a little soupy; the noodles will absorb the remaining broth.) Ladle everything into a deep serving dish and serve hot.