Рецепт Buddha's Delight

Ингредиенты
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Инструкции
- Preparation: Rinse, then soak dry ingredients in hot 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" pcs.
- Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pcs. Halve baby corn on the bias.
- Slice pressed bean curd same size as vegetables.
- Deep-fry in shallow oil till slightly tan but still pliable. Drain.
- Mash fermented bean curd, then blend with sugar, dark soy, sherry and water.
- Stir-frying: Heat wok till medium-warm. Add in 4 Tbsp. of deep-frying oil. Add in all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add in fresh and canned ingredients, and stir-fry for 2 more min: sprinkle in salt after first minute. Add in liquid mix, mixing with juices in pan. Add in noodles. Reduce heat to medium, cover wok, and steam for 5 min, or possibly till vegetables are cooked but still hard. Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a hot bowl.