Boeddha's Delight
Boeddha’s Delight
25 tigerlily buds / golden needles
1 can of straw mushrooms (my own addition to the recipe)
150 gr gluten (seitan)
50 gr fried tofu cubes
100 gr beansprouts
1 carrot
50 gr mangetout
1 tl salt
½ tl sugar
125 ml vegetable stock
2 el light soysauce
½ tl sesameoil
Preparations:
1. Soak tigerlily buds for 30 minutes in boiling water. Rinse, drain and discard the tough roots.
2. Soak shiitake/chinese mushroom 30 minutes in boiling water. Drain and sqeeze excess water. Cut the stems out and throw away. Cut into smaller pieces.
3. Soak the dried tree-ear mushroom for 20 minutes in cold water. Drain and sqeeze excess water. Cut into smaller pieces if necessary.
4. Open and drain the can of strow mushrooms. Cut them in half.
5 Cut gluten and tofu into smaller cubes.
6. Wash the beansprouts and dry well.
7. Blanche the mangetout and cut in 2 or 3 pieces if you like.
8. Cut carrot in diagonal slices.
9. Mix the 125 ml stock with 2 T light soysauce, 1/2 t sugar, 1 t salt.
Stirfry in hot wok:
* carrots for 30 seconds
* add mangetout and beansprouts and stirfry 1 minute.
* add gluten, tofu, tigerlily buds, 3 kind of mushroom and stock-mixture.
Stir well, add lit and simmer for 2 minutes. (or more)
Add more soysauce (and stock) of you like.
Before serving, add 1 t sesame oil.
Eat warm or cold.
From: The Food of China
Or in dutch : Smakelijk China