Buddha's Feast

Recipe Ingredients

2 1/2 cups	592ml	Vegetable stock
		= (or canned vegetable broth)
1/4 cup	59ml	Oyster-flavoured sauce
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Sugar
		For The Dish
2		Bean curd sticks
6		Dried mushrooms
2		Dried wood ear mushrooms
1/4 cup	59ml	Dried lily buds
1/2 cup	80g / 2.8oz	Dried bean thread noodles
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Fermented bean curd
1 cup	237ml	Button mushrooms - stems trimmed,
		And caps quartered
1 cup	237ml	Napa cabbage in 1" pieces
6		Tofu puffs
1/2 cup	118ml	Canned water chestnuts - drained
1/2 cup	80g / 2.8oz	Trimmed green beans in 2" lengths
1/4 cup	59ml	Canned ginko nuts - drained
1/4 cup	59ml	Pine nuts
2 teaspoons	10ml	Sesame oil

Recipe Instructions

Stir the stock, oyster-flavoured sauce, soy sauce and sugar together in a medium bowl until the sugar is desolved.

For the Dish: Pour enough warm water over the dried bean curd sticks in a medium bowl to cover them completely. Soak until soft enough to cut, about 1 hour. Drain the bean curd and cut into bite-sized pieces.

Pour enough warm water over the mushrooms, wood ears and lily buds in a large bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the black mushroom stems and leave the caps whole. Cut the wood ear mushrooms into thin strips. Cut off the hard tip of the lily buds, then tie each bud into a knot in the center.

Pour enough warm water over the bean thread noodles in a medium bowl to cover them completely. Soak until softened, about 10 minutes. Drain the noodles, lay them out on a cutting board and cut them in half crosswise.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the bean curd and cook, stirring, for 1 minute. Add the fermented red bean curd, mushrooms, wood ears, lily buds, noodles, button mushrooms, cabbage, tofu puffs, water chestnuts, green beans, pine nuts, gingko nuts and sauce. Stir once or twice to mix well and bring to a boil. Adjust the heat so the liquid is simmering, cover the wok and simmer until the bean curd is tender, 8 to 10 minutes.

Stir in the sesame oil, scoop onto a serving platter and serve.

This recipe yields 6 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Festivals) - from - the TV FOOD NETWORK CANADA

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