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Buddha’s Delight Vegan Stir-Fry

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Buddha’s Delight Vegan Stir-Fry

Directions

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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.
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