Buddhist Vegetable Medley

By The Canadian Living Test Kitchen

61 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per serving: about	-
cal	173173 cal
pro	7 g7g pro
total fat	6 g6g total fat
sat. fat	1 g1g sat. fat
carb	24 g24g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	725 mg725mg sodium
% RDI:	-
calcium	66 calcium
iron	1616 iron
vit A	33 vit A
vit C	2020 vit C
folate	2828 folate

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This stir-fried, braised vegetarian dish incorporates ingredients that symbolize health, long life, good luck, wealth and happiness. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced.

Ingredients

2 2pkg (1.7 oz/50 g each) pkg (1.7 oz/50 g each)bean thread vermicelli noodles
3 3pieces (3 oz/90 g total) pieces (3 oz/90 g total)dried bean curd stick, cut_in 1-inch (2.5 cm) pieces
1 oz dried shiitake mushrooms 1 1oz ozdried shiitake mushroomdried shiitake mushrooms
1 cup lily buds , (golden needles)1 1cup cuplily buds, (golden needles)
1 cup seaweed threads 1 1cup cupseaweed threads
1/2 cup wood ear mushrooms 1/2 1/2cup cupwood ear mushroomwood ear mushrooms
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
1/4 cup thinly sliced gingerroot 1/4 1/4cup cupthinly sliced gingerroot
3 cups vegetable stock 3 3cups cupsvegetable stock
1 1can (10 oz/284 mL) can (10 oz/284 mL)sliced , drained and rinsed
1 1piece (8 inch/20 cm) piece (8 inch/20 cm)fresh lotus root, cut 1/4 inch (5 mm) thick
1/4 cup oyster sauce 1/4 1/4cup cupoyster sauce or mushroom sauce
1/4 cup light soy sauce 1/4 1/4cup cuplight soy sauce
4 tsp sesame oil 4 4tsp tspsesame oil
3 cups sliced napa cabbage 3 3cups cupssliced napa cabbage
1 green onion , chopped1 1green oniongreen onions, chopped
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander

Preparation

Cut bean thread noodles in half crosswise. In separate bowls of enough cold water to cover, soak bean thread noodles, bean curd sticks, shiitake mushrooms, golden needles, seaweed threads and wood ear mushrooms until softened, about 1 hour. Drain each in colander.

Cut wood ear mushrooms into 1-inch (2.5 cm) pieces.

In large wok or nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add ginger, bean curd sticks, shiitake mushrooms, golden needles, seaweed threads, wood ear mushrooms and 1 cup (250 mL) of the stock; cover and simmer over medium heat until most of the liquid is absorbed, about 5 minutes. Transfer to large bowl.

In same wok, bring 1 tbsp (15 mL) of the remaining oil and another 1 cup (250 mL) of the stock to boil. Add bean thread noodles; cover and simmer over medium-low heat until noodles absorb most of the stock, about 5 minutes. Add to bowl.

In same wok, heat 1 tsp (5 mL)of the remaining oil. Add water chestnuts, lotus root and 1/2 cup (125 mL) of the remaining stock; cover and simmer until lotus root is tender, about 10 minutes.

Return mushroom mixture to wok. Add oyster sauce, soy sauce, sesame oil and remaining stock; cover and simmer over low heat, stirring occasionally, for 10 minutes.

Meanwhile, in separate skillet, heat remaining oil over medium-high heat. Add cabbage; stir-fry until tender-crisp, about 3 minutes. Spoon onto warm platter; top with mushroom mixture. Garnish with green onion and coriander.