Buddha's Delight Recipe | Epicurious.com
"Extremely subtle and very delicate, this special dish, called Buddha's Delight because it's completely vegetarian, is all about texture. The biggest challenge in making it is finding the right ingredients, but the reward is worth the effort. Prepared with fresh vegetables, this recipe is sublime. If you can't find them fresh, don't be tempted to use canned (frozen bamboo shoots and ginkgo nuts are acceptable, however). Traditional Buddha's Delight doesn't call for garlic, but we find it makes all the difference. The recipe also serves 4 as a fabulous vegetarian main course...."
INGREDIENTS
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12 large dried black mushrooms (3 oz)
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5 cups boiling-hot water plus additional for soaking bean curd skins
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2 dried bean curd skins (2 oz total)
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1/2 lb fresh or thawed frozen large bamboo shoots
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2 to 3 oz very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles)
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1 (1/2-lb) firm fresh tofu cake, or 1/2 cake from a 14- to 16-oz package, rinsed and drained
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2 tablespoons peanut or vegetable oil
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1 (1/2-inch) piece fresh ginger, peeled and very thinly sliced 2 garlic cloves, chopped
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1/2 cup peeled shelled fresh or frozen ginkgo nuts
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1/3 cup vegetarian oyster sauce
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1/4 cup light soy sauce (preferably Pearl River Bridge brand)
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1/4 cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
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3/4 teaspoon sugar
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2 cups fresh soybean sprouts (1/4 lb)
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2 romaine hearts, trimmed and quartered lengthwise, then cut into 2-inch pieces (6 cups)
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