Name: Buddha's Delight Vegan Stir-Fry
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: Water - 2 cups; Fermented bean curd blocks (Optional) - 2; Vegetarian mushroom oyster sauce - 3 tablespoons; Mushroom seasoning - 1 teaspoon; Salt - ½ teaspoon; Cornstarch - ½ teaspoon; Sesame oil - ½ teaspoon; White sugar - ½ teaspoon; Ground black pepper to taste - ½ teaspoon; Vegetable oil - 1 tablespoon; Fresh ginger, peeled and thinly sliced - 2 (1/2 inch) pieces; Fried tofu, cut into 4 pieces - 4 ounces; Lotus root, peeled and thinly sliced - 2 ounces; Ginkgo nuts - 2 ounces; 1 ounce dried lily flowers, soaked in hot water - 2 ounces; Dried red dates - 8; Fresh shiitake mushrooms, diced - 5; Carrot, sliced - 1; Napa cabbage, cut into small pieces - 7 ounces; Snow peas - 2 ounces; Fresh black fungus - 2 ounces; Cellophane noodles - 1 (2 ounce) package; Goji berries, soaked in water - 1 tablespoon; Salt - ½ teaspoon; 1 ounce dried black moss (nostoc), rehydrated - ½ teaspoon

Ingredients for - Buddha's Delight Vegan Stir-Fry

1. Water 2 cups

2. Fermented bean curd blocks (Optional) 2

3. Vegetarian mushroom oyster sauce 3 tablespoons

4. Mushroom seasoning 1 teaspoon

5. Salt ½ teaspoon

6. Cornstarch ½ teaspoon

7. Sesame oil ½ teaspoon

8. White sugar ½ teaspoon

9. Ground black pepper to taste ½ teaspoon

10. Vegetable oil 1 tablespoon

11. Fresh ginger, peeled and thinly sliced 2 (1/2 inch) pieces

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

18. Carrot, sliced 1

19. Napa cabbage, cut into small pieces 7 ounces

20. Snow peas 2 ounces

21. Fresh black fungus 2 ounces

22. Cellophane noodles 1 (2 ounce) package

23. Goji berries, soaked in water 1 tablespoon

24. Salt ½ teaspoon

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.