Buddha's Delight

Method9 steps · about 35 min

1. 1

   Step 1: Rehydrate bamboo fungus, vermicelli noodles (1 1/2 oz), cloud ear fungus and shiitake mushrooms in separate bowls of warm drinking water at about 40–50°C/104–122°F. Mix heated and cool drinking water to obtain that temperature. Allow about 10 minutes as the source guide, continuing until softened enough to prepare. Keep the shiitake soaking liquid for the measured braising-liquid total; drain the other components.

   About 10 minutes to rehydrate dried ingredients · 10 minUses 1 oz dried bamboo fungus · 1 1/2 oz vermicelli noodles · 1 oz dried shiitake mushrooms · 1/2 oz dried cloud ear fungus · Warm water for rehydrating each dried ingredient in separate bowls; reserve shiitake liquid

   
2. 2

   Step 2: Trim and rinse seafood mushrooms (2 oz). Halve and slice king oyster mushrooms (4 oz). Cut celery (3 oz) into 2-inch lengths, then thin lengthwise strips. Cut napa cabbage (10 oz) into bite-size pieces, keeping thicker stems separate from leaves. Slice carrot (2 oz) into rounds. Trim stems from rehydrated shiitake mushrooms and halve large caps, keeping their liquid. Peel and mince garlic (3); slice ginger (1 tbsp) into pieces that can be removed or eaten around. Squeeze the rehydrated bamboo fungus, trim its ends, rinse until clean and cut into 1–2-inch lengths. Cut dry bean-curd sheets into small pieces about 1–2 square inches. Clean baby corn (3 oz) and sugar snap peas (2 oz); drain the hydrated cloud ear and vermicelli for later.

   Uses 2 oz seafood mushrooms · 4 oz king oyster mushrooms · 3 oz celery · 10 oz napa cabbage · 2 oz carrot · 3 oz whole baby corn · 2 oz sugar snap peas · 1 oz dried bean-curd sheets

   
3. 3

   Step 3: Mash the red fermented bean curd (1 1/2 oz) into a paste in one bowl. In another, mix the vegetarian oyster sauce, Kikkoman soy sauce (1 tbsp), Kikkoman tamari, the separate 1 tbsp sauce wine, sugar (2 tsp), 1/2 tsp sauce salt and white pepper.

   Uses 1 1/2 oz red fermented bean curd · 1 tbsp Kikkoman vegetarian oyster sauce · 1 tbsp Kikkoman soy sauce · 1 tsp Kikkoman tamari soy sauce · 1 tbsp cooking wine for sauce · 2 tsp sugar · 1/2 tsp salt for sauce · 1/4 tsp white pepper powder

   
4. 4

   Step 4: Choose one bean-curd route. For frying, heat the 4 oz corn-oil supply in a suitably sized pan to 160°C/320°F. Fry the dry bean-curd pieces in small batches until they float, about 8 seconds, then drain. Reserve 2 tbsp of this frying oil for the next stir-fry and reserve the remaining oil for another use. Alternatively, omit frying and soak the bean-curd pieces in separate warm water for about 10 minutes until softened, then drain; use the separate 2 tbsp fresh corn oil in the next step. For either route, bring a pot of separate blanching water to a rolling boil. Add drained cloud ear fungus and baby corn; after 20–30 seconds add prepared bamboo fungus, then after another 30–40 seconds lift all out and drain. Blanch prepared celery and carrot for about 90 seconds, then lift out and drain.

   Uses Cut dry bean-curd sheets · 4 oz corn oil for frying route only; reserve 2 tbsp for stir-frying · Warm water only for the optional soaked bean-curd route · Enough water for blanching vegetables · Hydrated cloud ear fungus · Prepared baby corn · Clean cut bamboo fungus · Prepared celery and carrot

   
5. 5

   Step 5: Heat the wok over high heat about 1 minute. Add 2 tbsp reserved frying oil from the fried route, OR 2 tbsp fresh corn oil if choosing the soaked route. Reduce to medium. Add prepared garlic, ginger and mashed red fermented bean curd; fry for 20–30 seconds until aromatic. Add prepared shiitake mushrooms, napa stems and king oyster mushrooms; stir-fry 30–40 seconds. Add the separate 1 tbsp stir-frying wine and allow it to simmer into the ingredients.

   Uses Reserved frying oil: 2 tbsp only for the fried route · 2 tbsp fresh corn oil only for the soaked route · Prepared garlic and ginger · Mashed red fermented bean curd · Prepared shiitake king oyster and napa stems · 1 tbsp cooking wine for stir-frying

   
6. 6

   Step 6: Make the source 8 oz total braising liquid from reserved shiitake soaking liquid plus only enough fresh water to reach that total; add it to the wok. Add the blanched cloud ear, baby corn, bamboo fungus, carrot and celery, then napa leaves and prepared bean-curd sheets from the chosen fried OR soaked route. Cover and cook 4–5 minutes, until steaming and bean-curd sheets are softened. Add the prepared seafood mushrooms.

   Simmer with lid · 5 minUses Stir-fried aromatics mushrooms and napa stems · Reserved shiitake soaking liquid: part of the total 8 oz braising liquid · Total braising liquid 8 oz including reserved mushroom liquid; fresh water only for the balance · Blanched fungus baby corn bamboo celery and carrot · Prepared napa leaves · Prepared bean-curd sheets from the chosen fried OR soaked route · Prepared seafood mushrooms

   
7. 7

   Step 7: Add all the prepared stir-fry sauce. Rinse the sauce and fermented-bean-curd bowls with a little liquid drawn from the wok, returning it to the wok. Taste and add optional extra salt a little at a time only if needed. Put drained hydrated vermicelli into the centre, covering it with the vegetables so it stays in the sauce. Cover and cook about 1 1/2 minutes, continuing until noodles are tender and cooked through.

   About 90 seconds to cook hydrated vermicelli · 2 minUses Simmered vegetables and bean-curd sheets · Prepared stir-fry sauce · Additional salt only if needed after tasting the cooked sauce · Drained hydrated vermicelli

   
8. 8

   Step 8: Mix the 1 tbsp cornstarch and separate 1 tbsp slurry water until smooth. Add prepared sugar snap peas to the wok and cook until crisp-tender. Stir the slurry again and add a little at a time, stirring and allowing the sauce to boil and thicken before deciding whether more is needed; reserve unused clean slurry for another use. Finish with the sesame oil and turn off heat.

   Uses Vegetables bean curd and cooked vermicelli · Prepared sugar snap peas · 1 tbsp cornstarch available for slurry; add prepared slurry only as needed · 1 tbsp water available for slurry; add prepared slurry only as needed · 1 tbsp Kikkoman sesame oil

   
9. 9

   Step 9: Taste the finished dish, adjusting only if needed, then transfer the vegetables, noodles, bean-curd sheets and sauce together to a large serving bowl or plate.

   Uses Finished Buddha’s Delight