Recipe information
Ingredients for - Buddha's Delight Vegan Stir-Fry
2. Fermented bean curd blocks (Optional) - 2
3. Vegetarian mushroom oyster sauce - 3 tablespoons
4. Mushroom seasoning - 1 teaspoon
12. Fried tofu, cut into 4 pieces - 4 ounces
13. Lotus root, peeled and thinly sliced - 2 ounces
14. Ginkgo nuts - 2 ounces
15. 1 ounce dried lily flowers, soaked in hot water - 2 ounces
16. Dried red dates - 8
17. Fresh shiitake mushrooms, diced - 5
19. Napa cabbage, cut into small pieces - 7 ounces
21. Fresh black fungus - 2 ounces
23. Goji berries, soaked in water - 1 tablespoon
25. 1 ounce dried black moss (nostoc), rehydrated - ½ teaspoon
How to cook deliciously - Buddha's Delight Vegan Stir-Fry
1. Stage
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.
2. Stage
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.
