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From: Deborah (Recipes.vegsource.com)
Subject:         Buddha's Delight
Date: December 26, 2009 at 9:14 pm PST

Buddha's Delight

1 cup oil for deep-frying
2 Tbs soy sauce
2 Tbs sherry
1 Tbs water
1/4 lb fermented Tofu or 1/4 lb fresh Tofu
2 cakes pressed bean curd or 6 fried gluten balls
1/2 tsp sugar
2 Tbs sesame oil
4 lily buds
4 wood ears (black fungus)
6 black mushrooms
2 sticks dried Tofu
1/2 cup bamboo shoots
2 oz bean thread noodles
2 cup mung bean sprouts
2 stalks celery
2 medium carrots
1 bell pepper
1 long white turnip
2 leaves Chinese napa cabbage
1/2 cup canned ginkgo nuts
1/2 cup canned baby corn

Preparation:
Soak dried Tofu sticks overnight. Drain.
Rinse, then soak dried ingredients in warm water 1 hour.
Drain.
Soak bean thread noodles in hot water until soft. Drain.
Cut bean curd sticks and lily buds into 2" sections.
Remove hard stems from wood ears, and slice thinly.
Remove stems from black mushrooms, and cut the caps in
half.
Cut bamboo shoots into thin 2" lengths.
Cut soaked bean thread noodles into 3" pieces.
Wash and blanch bean sprouts, celery, and pepper.
Slice celery, pepper, carrots, turnip, and cabbage into 2"
long pencil-sized pieces.
Halve baby corn diagonally.
Slice pressed Tofu the same size as vegetables.
Deep-fry in shallow oil until slightly golden but still
pliable. Drain.
Mash fermented Tofu, then blend with sugar, soy sauce,
sherry, and water.

Cooking:
Heat wok until medium-hot.
Add 4 Tbs of deep-frying oil.
Add all soaked dry ingredients, except noodles. Stir-fry
1 minute.
Turn wok to high.
Add fresh and canned ingredients, and stir-fry for 2 more
minutes.
Add liquid mixture, mixing with juices in pan.
Add noodles.
Reduce heat to medium. Cover wok, and steam for 5
minutes,
or until vegetables are cooked but still firm.
Uncover, and sprinkle in sesame oil. Toss briefly.
Serve immediately, with rice.


NOTE:
Omit or substitute any ingredients as desired.

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