Buddha's Delight

Ingredients

• 6 dried shiitake mushrooms
• 10g dried wood ear mushrooms
• 10g dried lily buds (golden needles)
• 50g mung bean glass noodles
• 200g firm tofu, cubed
• 6 tofu puffs, halved
• 2 cups napa cabbage, chopped
• 1 carrot, sliced
• 1 cup snow peas, trimmed
• 4 slices fresh ginger
• 3 cloves garlic, sliced
• 2 cubes red fermented bean curd, mashed
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1 cup vegetable stock
• 1 tsp cornstarch mixed with 1 tbsp water

Before you cook

• Soak the dried shiitake mushrooms, wood ear mushrooms and lily buds separately in warm water for 25 minutes.
• Soak the glass noodles in warm water for 10 minutes, then drain.
• Squeeze the softened lily buds dry and tie a knot in the middle of each one.
• Slice the softened shiitake mushrooms, discarding the stems.
• Cube the tofu and halve the tofu puffs.
• Chop the napa cabbage and slice the carrot.

Steps

1. Heat the vegetable oil in a wok or large pan over medium heat.
2. Add the ginger and garlic and stir until fragrant, about 30 seconds.
3. Add the mashed fermented bean curd and stir to combine with the oil.
4. Add the shiitake mushrooms, wood ear mushrooms and lily buds, and stir-fry for 2 minutes.
5. Add the carrot and stir-fry for 2 minutes.
6. Pour in the vegetable stock, soy sauce and sugar.
7. Add the tofu and tofu puffs.
8. Bring to a simmer, cover, and cook for 10 minutes.
9. Add the napa cabbage and glass noodles.
10. Simmer uncovered for 5 minutes, until the cabbage wilts.
11. Add the snow peas and cook for 1 minute.
12. Stir in the cornstarch slurry and simmer until the sauce thickens slightly.
13. Drizzle with sesame oil and serve hot.