Vegan - Buddha's Delight

[Guest guest]

cross-posted to Veg-Recipes,

 

At 03:31 AM 3/18/2002 +0000, sswongsl wrote:

>I am a chinese, so I want to get some receipes for chinese

>vegetarian food!

 

It appears the nutritional information is way off here -- I seriously doubt that

there are 865 calories per serving, but am not sure where the discrepancy lies.

 

* Exported from MasterCook *

 

Buddha's Delight

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Entree Soyfoods

Vegan vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 dried jujubes -- (red chinese dates)

10 ginkgo nuts -- shelled (or canned ginkgo nuts, shelled

and peeled)

6 chinese dried black mushrooms

salt

5 tablespoons plus 1 teaspoon vegetable oil

2 ounces mung-bean 'cellophane' noodles or threads

1/4 cup dried hair seaweed -- firmly packed

1/2 cup shao sing wine or dry sherry

2 tablespoons tree ear fungus

2 tablespoons silver ear fungus (or white fungus)

4 rectangles dried bean-curd skin (about 5 x

1 inches each)

5 1 1/2-inch cubes fried bean curd -- each cut diagonally into two

pieces

3 fried wheat-gluten balls -- each cut into 4 pieces

2 quarter-sized slices of fresh ginger

2 scallions -- one cut into 2-inch lengths, the other

into very fine slices

1/4 cup coarsely julienned carrot

10 snow peas -- trimmed with strings removed

1 1/2 cups vegetable stock

1 tablespoon chinese thin soy sauce

2 teaspoons sesame oil

1 tablespoon chinese parsley -- minced fresh

 

There is a certain amount of preparation that has to he done in advance - a lot

of soaking, the first ingredient requiring 6 to 8 hours. But the dish cooks

quickly and easily.

 

Soak the dried jujubes in 1/3 cup water for 6 to 8 hours. Drain them and remove

the seeds, if you wish.

 

Soak the ginkgo nuts, if you are using fresh ones, in 1/3 cup water for 2 hours.

Then drain and peel them.

 

Rinse the Chinese mushrooms and soak them in 1 cup hot water for half an hour.

Then simmer them, covered, in the same water with 1/2 teaspoon salt and 1

teaspoon of the vegetable oil for 15 minutes. Cut off the coam stems and

discard. Slice the caps in half. Reserve the mushroom liquid in case you need

it.

 

Soak the mung-bean noodles in 6 cups cold water for half an hour. Drain and put

them in a bowl.

 

Soak the hair seaweed in a mixture of 1 1/2 cups hot and 1/2 cup shaohsing wine

or dry sherry for an hour. Then swish the seaweed in its soaking rinsing it and

separating the strands. Drain put it in a saucer, separating the strands again.

 

Soak the tree ear fungus in 1 cup water for half an hour and the silver ear

fungus in a separate cup the same amount of time. Drain both and rinse under

running water. Feel with your fingers off any hard, coarse sections or knots.

Put them together in a bowl.

 

Cut each bean-curd skin, crosswise, into three pieces and rinse in hot water.

Put the fried bean curd and the wheat gluten in a sieve and pour about 6 cups

boiling water over them. Gently squeeze the water out of them and put them

together in a bowl.

 

Arrange all your ingredients near the,stove. Now heat the 5 tablespoons oil in a

wok or a wide saucepan over a medium flame. When hot, put in the ginger and the

2-inch lengths of scallion. Stir and fry until they turn brown. Remove the

ginger and scallion pieces with a slotted spoon and discard them.

 

Put in the tree ear and silver ear fungus. Stir once. Add the fried bean curd,

wheat gluten, carrot snow peas, ginkgo nuts, jujubes, and mushrooms. Stir and

fry for 1 minute. Add the cellophane noodles, hair seaweed (make sure that the

strands are separated), bean-curd skin, stock, salt and soy sauce. Bring to a

boil. Cover, lower heat and simmer gently for 5 minutes. There should he some

liquid left at the bottom of the wok. If there is not, add some of the mushroom

liquid. Add the sesame oil and stir. Turn off the heat.

 

Sprinkle with sliced scallions and minced Chinese parsley just before serving.

(This dish can be made ahead of time and reheated.)

 

The vegetables can vary. One may put in carrots and snow peas. Or one may add

baby corn, straw mushrooms, and Chinese cabbage. Serves 6.

 

Cuisine:

" Chinese "

Source:

" Mr. Falafel - 02-10-2001 "

S(Formatted by):

" N. Braswell, Feb-25-2002 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 865 Calories; 20g Fat (21.3% calories

from fat); 30g Protein; 141g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol;

789mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 1/2

Fruit; 4 Fat; 0 Other Carbohydrates.

 

NOTES : It is customary for many people in Hong Kong, especially those of

Buddhist ancestry, to eat vegetarian food on the first day of the Chinese New

Year. Large white radishes are hung in doorways for good luck -banging into them

is considered auspicious -peach blossom branches and potted mandarin orange

plants, all loaded with fruit, are decoratively scattered about the house. Fried

melon seeds are nibbled on and, when it comes to sitting down and eating, many

homes serve Buddha's Delight and rice.

Nutr. Assoc. : 900500 0 903130 0 1563 26042 26987 1363 3130 3130 0 3427

-9751 26076 0 4921 0 0 1396 0 0