Buddhas Delight Recipe

Buddhas Delight Recipe

40g (about 1 cup) baby bok choy or boy choy hearts

80g (about ⅓ cup) bean sprouts, brown tips removed

Four ¼-inch-thick slices peeled lotus root (cut crosswise)

40g canned gingko nuts (about ¼ cup), drained

1 cup trimmed sugar snap peas

A scant ¼ cup dried tree ears, soaked in hot tap water until softened,

  drained and each torn in half

¼ cup canned straw mushrooms, drained

¼ cup dried lily buds, soaked in hot tap water until softened, drained

⅓ cup sliced water chestnuts

¼ small red capsicum, seeds and ribs discarded, cut into strips

  about 1½ inches long and ¼ inch wide

2 tablespoons dark sesame oil

2 scallions, white part only, trimmed and sliced diagonally into

  ¼-inch pieces

6 large or 10 small garlic cloves, peeled and sliced ⅛ inch thick

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon Chinese black or balsamic vinegar

Method:

Bring a large saucepan of water to a boil over high heat.  Add the bok choy and cook for 10 seconds.  Then add the bean sprouts and lotus root, and cook for 5 seconds.  Add the gingko nuts, sugar snap peas, tree ears, straw mushrooms, dried lily buds, water chestnuts and capsicum.  Return to a boil and cook for 1 minute.  Drain in a colander.  Run cold water over the vegetables until they have cooled, about 3 minutes.  Place the colander on a plate or bowl to catch the excess water and refrigerate until the vegetables are well drained and chilled, at least 30 minutes.  Heat a large wok over high heat.  Add the sesame oil, then the scallions and garlic, and stir-fry just until the garlic is fragrant without brown, about 10 seconds.  Transfer to a small bowl.  Place the chilled vegetables in a serving bowl.  Add the sesame oil mixture to the vegetables.  Combine the soy sauce, sugar and vinegar in a small bowl, stirring to dissolve the sugar, and pour over the vegetables.  Toss well, and serve immediately.