Buddha’s Delight Vegan Stir-Fry

Directions

Ingredients :

2 cups water

2 fermented bean curd blocks (Optional)

3 tablespoons vegetarian mushroom oyster sauce

1 teaspoon mushroom seasoning

½ teaspoon salt

½ teaspoon cornstarch

½ teaspoon sesame oil

½ teaspoon white sugar

ground black pepper to taste

1 tablespoon vegetable oil

2 (1/2 inch) pieces fresh ginger

peeled and thinly sliced

4 ounces fried tofu

cut into 4 pieces

2 ounces lotus root

peeled and thinly sliced

2 ounces ginkgo nuts

1 ounce dried lily flowers

soaked in hot water

8 dried red dates

5 fresh shiitake mushrooms

diced

1 carrot

sliced

7 ounces napa cabbage

cut into small pieces

2 ounces snow peas

2 ounces fresh black fungus

1 (2 ounce) package cellophane noodles

1 tablespoon goji berries

soaked in water

½ teaspoon salt

1 ounce dried black moss (nostoc)

rehydrated

Methods :

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.

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.