Ingredients Jump to Instructions ↓

  1. 1 cup Oil for deep-frying

  2. 1 teaspoon MSG (opt)

  3. 2 tablespoons Dark soy sauce

  4. 2 tablespoons Medium sherry

  5. 1 tablespoon Water

  6. 4 Lily buds, Golden Needles

  7. 4 Wood ear black fungus

  8. 6 Nami Black mushrooms

  9. 2 cups Mung bean sprouts

  10. 2 Stalks celery

  11. 2 mediums Carrots

  12. 1 Bell pepper

  13. 1 Long white turnip

  14. 1 Sq. fermented bean curd

  15. 1 teaspoon Salt

  16. teaspoon Sugar

  17. 2 tablespoons Sesame oil

  18. 2 Bean curd sticks

  19. cup Dried bamboo shoots (opt)

  20. 2 ounces Bean thread noodles

  21. 2 Leaves Napa cabbage

  22. cup Canned ginko nuts

  23. cup Canned baby corn

  24. 2 Cakes pressed bean curd

  25. 6 Fried gluten balls)

Instructions Jump to Ingredients ↑

  1. DRIED INGREDIENTS FRESH & CANNED INGREDIENTS This dramatic "hot salad" is typical of Buddhist vegetarian dishes.

  2. 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.

  3. 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.

  4. Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain.

  5. Mash fermented bean curd, then blend with sugar, dark soy, sherry and water.

  6. 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.

  7. 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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