Buddhist Vegetable Medley
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.
Servings: 10
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 173 |
| pro | 7 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 725 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 16% |
| vit A | 3% |
| vit C | 20% |
| folate | 28% |
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2 pkg (1.7 oz/50 g each) bean thread vermicelli noodles
3 pieces (3 oz/90 g total) dried bean curd stick, cut in 1-inch (2.5 cm) pieces
1 oz (30 g) dried shiitake mushrooms
1 cup (250 mL) golden needles (lily buds)
1 cup (250 mL) seaweed threads
1/2 cup (125 mL) wood ear mushrooms
3 tbsp (50 ml) vegetable oil
1/4 cup (50 mL) thinly sliced gingerroot
3 cups (750 mL) vegetable stock
1 can (10 oz/284 mL) sliced water chestnuts, drained and rinsed
1 piece (8 inch/20 cm) fresh lotus root, cut 1/4 inch (5 mm) thick
1/4 cup (50 mL) oyster or mushroom sauce
1/4 cup (50 mL) light soy sauce
4 tsp (20 mL) sesame oil
3 cups (750 mL) sliced napa cabbage
1 green onion, chopped
1/4 cup (50 mL) chopped 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.
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