Buddhist Delight

Photo: flickr user wEnDaLicious

Ingredients

cup vegetable broth

2 tablespoons soy sauce

2 teaspoons sesame oil

teaspoon sugar

teaspoon salt

teaspoon freshly-ground white pepper

1 tablespoon canola oil - (to 2)

1 teaspoon minced garlic

1 teaspoon minced ginger

3 green onions cut 1" pieces

8 dried shiitake mushrooms soaked until soft,

and thinly sliced

1 carrot thinly sliced

cup julienned bamboo shoots

cup sliced water chestnuts

1 can baby corn - (15 oz) drained

pound snow peas

pound napa cabbage cut 1" by 2" pieces

2 ounces dried bean thread noodles broken 4" pieces,

and soaked in warm water to cover

pound firm tofu cut 1" cubes

Preparation

Sauce: Combine all ingredients in a bowl; set aside.

Stir-Fry: Heat oil in work or large deep skillet over high heat. Add garlic, ginger, green onions and mushrooms; stir-fry 1 minute. Add carrot, bamboo shoots, water chestnuts, corn, peas and cabbage; cook about 2 minutes.

Add sauce, cover and cook 5 minutes. Drain noodles, and add to work with tofu. Reduce heat to low and cook until most of sauce is absorbed, about 15 minutes. Serve as is or over rice.

This recipe yields 6 servings.

Comments: You can always find this dish on Chinese restaurant menus. It traditionally contains dried black moss, dried bean curd (tofu) stick and ginkgo nuts, but my simplified version is just as good and is easy to prepare.